Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar by America's Test Kitchen Editors

  • Blueberry muffins (page 29)

    from Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar Naturally Sweet by America's Test Kitchen Editors

    • Categories: Cakes, small; Breakfast / brunch
    • Ingredients: Sucanat; butter; yogurt; vanilla extract; oranges; cake flour; ground cinnamon; ground cloves; blueberries
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Notes about Recipes in this book

  • Blueberry muffins

    • redrocks on January 14, 2017

      These are my perfect muffins! I don't like super sweet desserts, and these had just a mild sweetness that the taste of good blueberries (picked & frozen last summer) really stood out. Some might find these not sweet enough though.

  • Chocolate pound cake

    • aneelee on December 08, 2017

      love the balance of sweet and chocolate in the flavor, but with no baking powder or leavener it is a VERY dense loaf.

  • Banana bread

    • jluvs2bake on March 20, 2024

      I baked this in a smaller-sized tube/bundt pan (the place I was staying didn't have a loaf pan.) I reduced the baking time a little to compensate. There was also no spice grinder, but using a blender to grind the sucanat worked just fine. I would add a bit more banana next time than called for. I used nonfat Greek yogurt (Fage), and it worked just fine. I opted not to use the nuts. It was a hit with everyone. It's not overly sweet and has a dense, satisfying texture. For anyone who's interested, for 16 servings using no nuts and 0% fat Fage Greek yogurt, it was 146 calories/slice.

  • Chocolate chip cookies

    • jluvs2bake on March 20, 2024

      I made the cookies much smaller than the recipe called for. It says 16 servings, and I got 50 small (two-bite) cookies, obviously adjusting baking time for that. They were excellent. I was out of town at a friend's farm, and the four of us who had them liked them so much that I baked a second batch just a few days later. It's convenient that you don't have to grind the sucanat for these! (For those who are interested, using Lily's 55% dark chocolate chips and 50 cookies made each cookie 65 calories.) They're chewy and stay soft for days, unlike my regular chocolate chip cookies that always seem to get harder and crispier after the first day or two.

  • Chocolate pudding cake

    • reginaamsl on November 28, 2018

      Substitute Milk Chocolate chips great. Hit with guest. Did in white square serving dish.

    • SpatulaClark on March 17, 2020

      Easiest chocolate fix and lovely texture, beats a mud cake! Fudgy but not gooey. For a snack size, it serves 12 instead of 6, made in muffin tin or ramekins. Used 70% chocolate. Substituted 1/2 tsp cayenne pepper for vanilla - and how about chilli flakes, ginger or instant coffee?

  • Almond-cardamom thins

    • SpatulaClark on March 18, 2020

      First disappointment from the book so far, perhaps because of granulated sugar? This variant was noted as being more crumbly than Sucanat sugar (main version), but not happy with the outcome. Biscuits are also so buttery that it 'fried' in the oven, and spice flavour is dulled. Measured ingredients carefully but biscuit tends to crumble.

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  • ISBN 10 1940352584
  • ISBN 13 9781940352589
  • Published Jun 01 2016
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

In this timely, unique cookbook, America's Test Kitchen tackles the monumental challenge of creating foolproof, great-tasting baked goods that contain less sugar and rely only on natural alternatives to white sugar.      

White sugar is one of the most widely demonized health threats out there, even more than fat, and consumers are increasingly interested in decreasing the amount of sugar they use and also in using less-processed natural sweeteners. But decreasing or changing the sugar in a recipe can have disastrous results: Baked goods turn out dry, dense, and downright inedible. We address these issues head-on with 120 foolproof, great-tasting recipes for cookies, cakes, pies and more that reduce the overall sugar content by at least 30% and rely solely on more natural alternatives to white sugar.

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