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.

The two popular volumes of Baking with Stevia I & II are now combined in this all-inclusive cookbook on preparing everything from desserts and baked goods to salads and shakes. Stevia crystals are made from a sweet herb native to South America and are completely calorie-free. Stevia is the perfect sweetener for anyone wanting to limit their intake of simple carbohydrates and calories--naturally. Enjoy your favorite recipes from the original editions (now lower in fat) as well as popular new recipes and quick-to-make basics. Also included are sources of powdered stevia, nutritional analyses for the recipes, a recipe index organized by main ingredient, and a section on how to grow your own stevia and prepare the fresh leaves.

Enjoy guilt-free treats with Jamie Oliver's "favorite baking book of the year." The healthy recipes for these beautiful baked goods cut down on sugar or cut it out altogether, thanks to the imaginative use of natural ingredients. As a bonus, many of the recipes are also gluten-free and dairy-free. Discover how to bake more than 70 delicious low-sugar and sugar-free recipes, including healthier versions of favorites such as carrot cake, muffins, gingerbread, and hot cross buns. Every recipe tempts with a stunning photo of the finished cake or baked good. The recipes contain little or no processed sugar, instead relying on easy-to-source sugar substitutes and natural sugar alternatives, such as honey and seasonal produce. Foraged edible flowers adorn decadent chocolate muffins, and freshly picked berries peek out from between the layers of beautiful cakes, creating a feast for the eyes, too. Written by Carolin Strothe--cook, food stylist, and author of the award-winning blog Frau Herzblut--and her husband, Sebastian Keitel, the book explains the benefits of a low-sugar diet and debunks the myth that healthy baking must come with a compromise. Carolin includes a seasonal calendar to help you choose the best ingredients; basic recipes for pantry essentials such as applesauce and cashew icing; and tips to help you elevate the look of your creations using natural colorings. With Naturally Sweet Baking, you can cook and enjoy treats without a sugar overload.

Presents recipes for pies, cobblers, cakes, cookies, sorbets, and fresh-fruit desserts that are made without sugar, eggs, butter, or milk.

Lose the sugar with recipes for sweet and savory treats that use only natural sweeteners and seasonal products: no white sugar, corn syrup, or chemical substitutes allowed. Celebrity chefs from across America contribute their favorite recipes to this unique collection, which offers suggestions for delicious dairy- and gluten-free treats, along with vegan and low-fat variations. And every recipe has been tested and re-tested to perfection. Plus, Laura Martin demystifies the art of substituting natural sweeteners for refined products, so readers can use these sure-fire alternatives in their own favorite dishes!

Naturally sweet and gluten free recipes. Allergy-friendly vegan desserts.

ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats Groundbreaking recipes for real desserts—sweetened entirely by fruit and other natural, unexpectedly sweet ingredients—from a pastry cook who’s worked at acclaimed restaurants in New York and France. Brian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences. In Good & Sweet, Levy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don’t compromise flavor—you’ll never have to give up dessert.