Are lower sugar desserts the wave of the future? According to an article that appeared yesterday on the Huffington Post, the answer for some prominent pastry chefs is an enthusiastic yes.
And they’re not doing it for health reasons, although that is a terrific benefit. Nope, they’re doing it because they are finding that desserts simply taste better with less sugar.
At this point, you may wondering how this could be possible. Isn’t sugar, in all of its sweet glory, added to foods to make them taste better? And if so, wouldn’t reducing their sugar content make them less appealing?