How To Cook Healthy Sugar Alternatives - Part 2 - Recipe

Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022

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In this article, learn more about How To Cook Healthy Sugar Alternatives - Part 2 - Recipe. Learn how to cook "Healthy alternatives to sugar - part 2". Delicious recipe..

We already know that maple syrup, honey and dried fruits are wonderful healthy alternatives to sugar . But the list of such is not exhaustive. Let's see more useful sweet substitutes that we can use in the preparation of various dishes.

Jerusalem artichoke syrup

The sweet liquid from Jerusalem artichoke (also known as ground apple, ground pear) is used in cooking to make pastries, porridges, dairy products, to sweeten tea and coffee.

Of all the natural sugar substitutes, ground apple syrup has the lowest glycemic index, with the exception of stevia, which we will mention later. This means that the product is also suitable for consumption by diabetics.

It is produced at low temperatures, due to which it retains all its useful properties and qualities. It has a beautiful copper color.

Maltose syrup

This liquid is a sugar product with a starch content, which is obtained from corn flour. It is widely used in the food industry in the preparation of children's and dietary products, as well as in winemaking and brewing. In addition, maltose syrup can replace sugar in the cooking of fruit jam and in the preparation of pastries.

Palm sugar

This type of sugar is natural, obtained from the juice of the inflorescences of palm trees. It resembles brown cane sugar and is mostly used in Asian countries. It is added to desserts, confectionery and sauces.

Stevia

Stevia is a plant whose homeland is considered to be Paraguay. It looks like a very ordinary grass with sweet leaves, but is characterized by exceptional properties.

In fact, stevia is much sweeter than sugar and this is due to the presence of the unique glycoside stevioside, which is the sweetest natural glycoside known to date.

The plant is available in various forms: dried leaves, tablets, powder, in the form of extracts and tinctures.

When used as a substitute for sugar in dishes, it is better to rely on the extract, because the leaves would spoil the food aesthetically.