Cook with me sugar free
1983
Gerstenzang, Sharon M. Dregne
Abstract: Problems of the American diet, specifically the excess use and consumption of refined sugar, and their solution through the use of "free-sugar recipes are discussed in a cookbook of recipes using healthy substitutes for refined sugar. Instead of sugar, the major sweeteners used are higher-nutrient juice concentrates and dried fruit. Whole-grain flours and soy and non-fat dry milk powders are used in many of the recipes to enhance protein quality, and to improve the nutrient and fiber content of the snacks and desserts. Recipes cover sweet snacks (e.g., candies, cookies), beverages, main-meal sweets (e.g., breads, jellies, sauces, soups), desserts, and unsweetened snacks (e.g., crackers, spreads). (wz).
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