“I don’t like sweet desserts.”
Statements like this annoy me. Ever said this? Maybe you just don’t like desserts my friend. Desserts are supposed to be sweet.
I get it though. I have a sweet tooth, but I too am put off by cloying caramel cake pops and surfeit scoops of mocha marshmallow maple ice cream. Seriously, we need to chill with the sugar in America. And this is coming from someone who sometimes judges restaurants based on the quality of their desserts. Sugar is bad. Yet it tastes so good. And there’s nothing quite like it. Splenda, Stevia, Sweet n Low, Equal… all are disgusting. The only thing I have found that works as a true sugar substitute is erythritol. Horrible name, but guess what? No aftertaste! I have found success in using erythritol in frozen desserts, baked goods and my morning cup of coffee.
So what is Erythritol?
Overpriced. (Think eight bucks for a 12 oz. bag.)
It is also a naturally occuring sugar alcohol, found in some fruits and vegetables. In order to be packaged and sold to in stores it is fermented with a yeast and crystallized. It is about 70% sweet as sugar, ranks zero on the glycemic index and has virtually no calories.
If it isn’t first dissolved in water, erythritol will produce a cooling sensation on the tongue (similar to mint). So in recipes for baked goods I substitute about 1/3 to 1/2 of a cup of erythritol for the required sugar. Any more than that and your brownies, cookies, and cakes won’t come out right.
Erythritol is sold under a few different brand names. I like Wholesome Sweeteners Zero, which can be purchased at Whole Foods and online. I’ve also used Z Sweet, which is erythritol with a bit of stevia added.
Another bonus: Erythritol won’t harm your pearly whites. Unlike sugar, it doesn’t promote tooth decay. So keep smiling and enjoying your SWEET desserts!