A
lthough sugar often gets a bad rap,
in its natural state, it is a
relatively harmless
carbohydrate that our bodies need to
function. It’s found naturally in fruits,
vegetables, and dairy. The problem
comes when sugar is added to foods
during processing for added flavor,
texture, or color. This is more common
than you may realize—sugar is
frequently added not only to sweets but
also to processed foods like frozen
dinners and salad dressings. You don’t
have to be in the candy aisle to be
surrounded by added sugar! It’s this
added sugar, not the naturally occurring
kind, that can wreak havoc on your
waistline and your health. See page 8
for information about recommendations
for sugar intake.
At Cooking Light we believe that
all kinds of foods can fit, so we
recommend moderation when it comes
to sugar-laden foods. But to keep you
on track with your healthy-eating
lifestyle, we offer a wide variety of
low-sugar recipes from breakfast treats
(p. 10) and main dishes (p. 48) to snacks
(p. 34) and desserts (p. 74). None of the
recipes have more than 10 grams of
added sugar per serving—and most
have less. Plus, these recipes come
with the bonus of being packed with
vitamins, minerals, and fiber. In our
Test Kitchens, we’ve come up with
ways to create satisfying recipes using
less sugar, natural sugars, and
alternative sweeteners, all designed to
help you reduce added sugars in your
diet and improve your health.
Introduction
“
At Cooking Light,
we believe that
all kinds of foods can
fit, so we recommend
moderation when
it comes to sugar-
laden foods.
”
TRIPLE-APPLE
PIE p. 90
Three kinds of
apples provide
natural sweetness
in this pie.
