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

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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.

  • 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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