Every so often I go through phases where I try to reduce the amount of refined white sugar I eat (this is obviously not one of them, given the fact that I was baking a cake last night). It's during those times that I've acquired a variety of different sweeteners, including sucanat (basically slightly healthier cane sugar), a very large bottle of honey and a smaller squirt-bottle of agave nectar. I'm not a huge fan of the chemically constructed artificial sweeteners, I've never been able to get over their bitter aftertaste, so I haven't done any cooking with them.
Agave nectar (Nicole wrote about it here on Slashfood last February) has become my favorite substitute for sugar in drinks like iced tea and chai and now the very clever David Lebovitz has found a way to use it in agave-sweetened chocolate ice cream in order to create a frozen treat that rests at the low end of the glycemic index. I think I need to make room in my freezer for my ice cream bowl and try this one out.
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
Reader Comments (Page 1 of 1)
8-27-2007 @ 8:47PM
MJ said...
This looks anazing and the fact that it is sweeten with something other than regular sugar is even better
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8-28-2007 @ 5:18PM
jsmylie said...
You do realize this makes me want tequila-and-lime ice cream, right?
Reply