Tinfoil Chef

I’ve seen several recipes recently that called for “Fruit Sweet” in place of sugar or other sugar substitutes but honestly, until recently I’ve personally never heard of it. After doing some time on a search engine it turns out that Fruit Sweet is to diabetic cooking what DeWalt tools is to woodworking implements.

It’s made by Wax Orchards from a blend of pear, peach and unsweetened pineapple syrup. It contains all three fruit sugars, mostly fructose. It’s Rich tasting with a warm, slightly caramel flavor.

Not only that, but it’s apparently a better choice on several fronts. Because it’s sweeter than sugar you don’t need as much, you can use 2/3 cup of Fruit Sweet for every cup of sugar. You can also reduce the liquid in a recipe by 1/3 the amount of sweetener used.

It’s also a better choice calorie-wise at 280 calories per 100 grams compared to sugar at 385 calories per 100 grams. Finally, these fruit concentrates are humectants which keep baked goods fresh longer.

Technorati Tags: concentrated+fruit+syrup, diabetic+cooking, Diabetic+friendly, fruit+juices, natural+sweetener, sweetener

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