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Paradoxical advice for sugar

Friday, June 21, 2013

For those not on low-carb, it's a part of daily life, I guess.

But there are tricks to eating less of it - we still want it, but flavour is key - I still don't trust most sweeteners so most of the time I will stick to regular sugar in my recipes.

OK, so what's the paradoxical advice?

Well I've noticed, before I used to mix sugar into recipes, such as porridge, for example. And I always needed quite a bit to make it the right level of sweetness. I mean a sprinkle of sugar in porridge before cooking wouldn't be enough.

Since more and more processed foods are being consumed everyone wants their foods to taste the right level of sweetness without adding sugar to it. But direct sugar tastes much more powerful and sweeter than if you mix it into something - if that makes sense?

I've recently discovered I don't need 2 teaspoons of sugar in my bowl of porridge. I make plain porridge with semi skimmed milk and sprinkle it on top now - and most days it's not even 1/2 a teaspoon.

Kinda reminds of the tv ads back in the days when they used to show cornflakes being sprinkled with sugar. Now, most mainstream cereals come packed with sugar already - it would be deadly to add any sugar on top!

I found RIce Krispies and Cornflakes quite bland - but they sprinkled sugar in the ads for a reason - it's to give it a bit of sweetness, but not overload the whole thing.

It's a trick I now use for most things.

Don't mix - sprinkle on top!

I made some cherry frozen yoghurt today - I had frozen mochino cherries - quite tart, and some fresh ones, very sweet - so I combined the two in a blender with 2 tablespoons of low fat yoghurt and froze in a tub. I added no sugar, whatsoever.

The end result was quite tart, which was to be expected - but with a sprig of mint and a sprinkle of sugar - not even a teaspoon, it was just the right amount of sweetness and made my day.

If I had to guesstimate how much sugar I probably would have to add to bring that up to scratch by mixing, rather than just sprinkling on top, I'd say I would need at least 3 tablespoons for the whole tub, that would equate to around 3 teaspoons per 2 scoop serve.

What a saving!

Also, with the topic of spinkling rather than mixing - in a lot of recipes where you need to add a lot of biscuit or a certain crunch factor - I just roughly crush a morning coffee biscuit, about 20kcals and add on top of the plain custard, chocolate custard, strawberry yoghurt or anything else I'm having.

It gives it the crunch and mouthfeel, without breaking the calorie bank as biscuits can be terribly high calorie.

I used to avoid sugar like the plaque - I mean in terms of adding on top and sprinkling and all that - but now I've realized, a little goes a long way - and if it makes your healthy fruits, yoghurts and low calorie desserts that little bit more tasty then it's better than going without and feeling like you're deprived.

So to avoid eating too much sugar - use more sugar in sprinkled form rather than mixed!
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