Text 3895, 53 rader
Skriven 2006-07-28 23:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: recipe selection
========================
 -=> Quoting Burton Ford to Jim Weller <=-

 jw->      Title: Boiled Cookies

 BF> In your recipe above, what would happen if one were to make the
 BF> cookies, but leave out the sugar? 

It would probably flop. Sugar adds structure to baked goods as well as
sweetness.

 BF> I would like to eat some cookies, but I don't want to eat raw sugar on
 BF> top of all the carbs.  So it makes me wonder what would happen if the
 BF> sugar was just left out of some dessert recipes?   I'm not driving at,
 BF> or asking about, made-for-diabetics recipes.  I'm wondering about
 BF> regular recipes with the sugar omitted.

 BF> Will cookies still "cook", will cake still "cake" ?   Maybe the stuff
 BF> will still be good, even if not sweet.    I would welcome discussion on
 BF> this. 

I find that you can reduce sugar by 25% in some things and still get a
decent product. Cookies are tricky as the creamed butter-sugar mixture
is a critical component. With cakes and brownies you can generally get
away with a modest reduction. Same with puddings. As most baked goods
are also high fat, the sugar content is a moot point anyway for a low
calorie dieter.

You might want to look into slightly sweetened breads or crepes in lieu
of cakes, pies made with oatmeal crumb crusts rather than pastry, and of
course smaller portions augmented by low fat, artificially sweetened ice
cream and loads of fresh fruit as a garnish. (Those ice creams are full
of all sorts of gums and chemical arts that are hard to reproduce at
home.)

I like a bowl of fresh berries, unsweetened, with a sprinkling of
breakfast cereal on top and milk enriched with just a little cream as a
bed time snack.





Cheers

Jim, in Yellowknife




... Sugar and cream is for strawberries, not coffee!
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