Can there be delish dessert with less sugar? Absolutely, say these chefs
by The Guardian
The Guardian— We don’t have to reflexively use refined sugar to sweeten. Dates often do the trick – in a way that’s healthier for us and the planetWhen I attended pastry school in Paris a couple of years ago, granulated sugar appeared in nearly every tart, cookie or mousse recipe we learned. Only a few desserts used honey or maple syrup in its place.That’s no surprise. Granulated sugar is dessert’s chief sweetener and also its secret pinch-hitter. It’s worth being specific: granulated sugar is nearly pure...
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