Replacing sugar in sweets can be a necessary operation for those who want to stay lighter or follow a low-calorie diet. Let's find out which ingredients can be used and the doses needed to not alter the flavor of the recipes
Like replace sugar in sweets to make gourmands and fans of cakes And dessert without compromising the flavor of the dishes and winking at those who bring forward a low-calorie diet?
We will try to answer this question by trying to list all possible alternatives to use in the kitchen and the proportions to keep for do not alter the taste of the dishes.
The first premise to do when you have to replace sugar in sweets is the one between ingredients in dust and those liquids. When using the former, it is certainly easier to use the alternative because it's easier do the same doses in the recipes.
Liquid preparations, another factor to always keep in mind when looking something that can be used in place of sugar granulated, inevitably change the consistency of the dishes.
How to replace sugar in sweets: powdered ingredients
The traditional sugar it can also be replaced with that of coconut. Of color Brown, This ingredient is similar to that of cane but definitely sweeter. Can be used in same proportions than the white one.
One of the powdered ingredient most used instead of sugar is the fructose, a natural product that has a higher sweetening power than traditional sugar. Precisely for this reason, the advice is to use 80 g of fructose when 100 g of semolina is needed in the recipe.
A natural sweetener, very powerful and perfect for low-calorie diets and those with particular diseases related to the consumption of sugar, is the stevia. This product it has no calories and can be used in much smaller quantities than traditional white sugar. 40 g of stevia can replace 100 g of granulated sugar. It must be borne in mind, however, that the taste of sweets will change slightly, with a slight licorice aftertaste.
How to replace sugar in sweets: liquid ingredients
The liquid product which is most frequently used to replace sugar in sweets is honey. This delicious natural ingredient has a intense sweetening power and 100 g of white sugar can be replaced with 80 g of honey.
Those looking for a valid alternative can try the malt, obtained from the fermentation of cereals, it should be used in larger quantity compared to granulated: 130 g of malt instead of 100 g of granulated sugar.
A liquid mix which is obtained from the processing of cane and white sugar is the molasses. It has a high sweetening power: 80 g of molasses are enough for 100 g of traditional product.
Other effective ways to replace sugar in sweets are the syrups. The most used are that of apples and that of Maple tree: natural products capable of sweetening even with smaller quantities than white sugar. In fact, 80 g of syrup is enough to replace 100 g of traditional ingredient.
Completely gluten-free and therefore also suitable for those suffering from intolerances it is, finally, it rice syrup. In this case, the sweetening power is lower and 130 g of product are needed to guarantee the same flavor as 100 g of white granulated sugar.