I used ground turkey (93/7) and
used less sugar for fear the wine might cause it to be sweet.
Not exact matches
That's 25g of
sugar if your
using meridian date syrup, and more or
less the same
for other brands!
For the fililng I
used as a basis, this recipe from the superb Brave tart blog but adapted it with a bit
less sugar and some cream to soften the ganache.
I
used 1/2 cup
less sugar in the frosting and was generous with the heavy cream and it was just right
for us.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C
sugar, 1/4 C water /
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
For varying amounts of cherries, plan on 3 - 4 T
sugar per cup / Adjust
sugar to personal taste, a little more or
less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest
for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
for later / Place ingredients in a small pot, bring to a simmer and cook
for about 8 minutes, until cherries are slightly softened / Remove from he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
substituted maple syrup
for the bourbon (and
used the
lesser amt of
sugar so that it wouldn't be too sweet) and threw in some chopped walnuts... we'll see how it turns out!
Dough all of the above starter 180 g warm milk (water can be
used instead,
for a
less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of
sugar 6 g salt
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we
used the latter but
use less if you're sensitive to
sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (
use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
If you
use less sugar, then you'll need to slight increase the amount of milk to compensate
for the missing volume.
I enjoyed the Brown
Sugar and Cinnamon flavor, although I think it could
use a little more cinnamon and maybe a little
less brown
sugar, it was a bit sweet
for me.
Kudos to you
for being able to
use less sugar and still enjoying the brownies!
You can add more
sugar but I don't suggest
using less cocoa powder because that would call
for more flour,
less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.
I found yours while searching
for a recipe that
used unsweetened shredded coconut and
less sugar than my long - time favorite recipe which I recently found to be too sweet.
For the sweet, I
use a teaspoon of cinnamon with a little
less than a half cup of brown
sugar and mix that into 4 tablespoons of butter.
I
used dates instead of
sugar and
less oil
for the brownies but apart from that followed the recipe.
I have been looking
for a granola recipe
using less sugar... this is perfect.
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut
sugar (I like to
use coconut
sugar in my baking as it's
less processed than other sweeteners, it's also
less sweet than refined
sugar so these are more chocolatey than super sweet, perfect
for this chocolate lover) 2T Tahini 2T Oil (I
used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.
I just made these — but
used coconut
sugar and homemade «jam» (frozen blackberries and raspberries, honey, and a tad of cornstarch in a pot on the stove)
for less sugar content.
If an egg is adding moisture (often the case if the recipe calls
for several eggs) and you want to
use a liquid sweetener instead of granulated
sugar, you can try
using 1 or 2
less eggs.
p.s..
For those that are already trying to think of ways to
use less sugar in this recipe I'm warning you not to until you try the recipe.
2 cups
sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls
for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground,
use 1 teaspoon) 1 teaspoon celery seed
The lower levels of baseline
sugar sweetened drink consumption in the UK compared with the US may in part explain why the effect on obesity that we estimate in the UK is much
less than that estimated in the US.12 The differences with respect to other modelling studies may also be partly explained by their
use of higher own price elasticity values
for sugar sweetened drinks than we have calculated and
used here.18 22 52 We can not make direct comparisons between the results of our study and the results of recent studies of the effect of reducing
sugar sweetened drink consumption on body weight in children, 5 7 as the relation between energy balance and change in body mass index in children who are growing is different from that in adults.
In addition to requiring
less sugar, another reason I like
using kuri squash is that the purée does not need to drain the way homemade pumpkin purée does: it doesn't contain much moisture which makes it ideal
for pie making.
I
used 1/2 cup of
sugar and avoided adding too much chocolate chips
for less calories and they turned out pretty yummy.
I swapped brown
sugar for granulated white
sugar (
using less, too).
Also there's really not much point to reducing the
sugar for this because the
less sugar you
use, the more you'll have to cook it dow, so really you're not ending up with a
less sweet end result unless you thicken it with some starch, which some people do.
So, along with
using cocoa nibs instead of chocolate, I also cut back a bit on the
sugar in this version of the cake, I wanted something a little
less sweet
for those mornings when «
less sweet» is calling to me.
Maybe because I reduced the brown
sugar for the batter slightly, by
using about 3 tablespoons
less than the amount stated in the recipe.
These cookies are like monster cookies but with 56 %
less sugar, a great recipe
for my son who is allergic to dairy (I
used dairy free chocolate chips).
Make this easy homemade Quinoa Peanut Brittle in
less than 30 minutes
for a crunchy sweet treat that's without corn syrup, refined
sugars, or butter!Growing up, I
used to LOVE peanut brittle.
8 ounces plain Greek yogurt (you can
use vanilla
for a sweeter flavor but it has more
sugar and
less protein than plain Greek yogurt)
I
used 1/4 cup of
sugar — just slightly
less than the recipe calls
for.
I
used less sugar and a bit
less marzipan though and I added a bit Amaretto which is the one alcohol that can add same flavor Thx a lot
for this inspiration.
I
used a little
less margarine and
sugar than the original recipe called
for, but otherwise this recipe is exactly the same.
Anne's recipe has a great ratio
for fruit to
sugar to thickener that works well
for almost any fruit pie filling (1 cup to 1/4 cup (
less for very sweet fruit) to 1 tablespoon, respectively), although I
used cornstarch rather than flour as the thickener, as I prefer how it gels more translucently than flour, which can be a bit cloudy.
You can also
use less white
sugar since the orange juice adds natural sweetness than with a traditional recipe (usually calls
for 2 cups of
sugar).
Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated
sugar, plus an additional 1/2 cup
for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try
using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I
used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
It is slightly
less - bad
for you than normal cane
sugar, but I am not
using coconut
sugar as a healthy alternative in this recipe.
In a large mixing bowl,
use a Danish bread whisk or a wooden spoon to thoroughly incorporate: 3 cups bread flour 5 Tablespoons granulated
sugar (3 Tablespoons
for a
less sweet bread) 2 large eggs 1/4 teaspoon salt 1/3 cup (6 Tablespoons) room temperature unsalted butter
It is spendy ($ 18 / lb at Vitacost) but I find that as someone who has been mostly
sugar (and honey / maple syrup / agave / rice syrup etc.) free
for 15 + years I can
use much
less than recommended amounts because my tastebuds are adapted to
less sweetness.
I substituted the wheat flour with spelt flour (and
used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut
sugar for about 1/2 cup of maple syrup (could have gone
for less, too!)
Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown
sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed
sugar,
use with discretion) Method: My friend Millie at Real Food
for Less Money came up with the base
for this recipe, and I'm so glad she did!
The sweet - spicy sauce is actually borderline too sweet
for us (next time we'll
use less sugar), but the heat of the chili paste keeps it in balance.»
I don't add much
sugar even when
using frozen strawberries, so with them in season, I don't add much, probably half or
less than half the amount called
for.
So I went
for the sweetened condensed milk and
used less sugar and it was AMAZING!
I like to
use muscovado
sugar for cooking because it's
less refined.
The bread was too sweet
for me, so I would actually recommend
using only 1/2 cup packed brown
sugar or maybe even
less.
This recipe
for classic oatmeal chocolate chip cookies gets a healthy boost with whole - wheat flour and
uses less sugar and butter than traditional recipes.
And I love the spices you
use for this relish and that there is
less sugar.
I usually like things
less sweet when
using sugar alts, so I measured an equivalent amount called
for in the crystal kind, and then I ran it through a coffee grinder to powder it and put it in.