Title: Fruit Sweet and Sugar Free - Ingredients #7
Categories: Info Diabetic
Yield: 1 Servings

Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch

Ingredients (cont'd) ********************

Fruit Sweeteners (cont'd) *************************

It is necessary to add a small amount of baking soda to batters and doughs to neutralize the acidity of fruit sweeteners in a proportion of approximately 1/2 teaspoon baking soda to 2 cups acid ingredients.

Kiwis: ****** Distinctive kiwi fruits have the best texture, least tart flavour and brightest green colour when they are ripe and barely soft to the touch. Peel kiwis with a small sharp knife. Be careful to remove only the outer fuzzy brown peel, leaving the shape and size of the fruit intact. Kiwis are round or oval shaped fruits. Be careful not to peel them into hexagons. Once peeled and washed, kiwis quickly soften and darken in colour. Thus, it is best not to peel or slice them until just before they are to be used.

Kuzu: ***** Kuzu is the powdered root of the wile arrorwroot plant. The kuzu plant is native to the mountains of Japan and the southern United States (where it is called kudzu). The plant often grows to a height of 30 feet, with tough deep roots. The extraction of the starch from the roots is done by hand in a long and expensive process. Kuzu can be purchased in natural food stores. It is usually packaged in small white irregular lumps, which disperse quickly in cold water to make a milky liquid. When heated and stirred over heat, the liquid suddenly comes clear and thick. Cook kuzu-thickened mixtures at a simmer for five minutes to stabilize the kuzu. At the bakery we sometimes use kuzu as a thickening agent in place of arrowroot, cornstarch or eggs. Kuzu is used medicinally in the Orient in a thickened beverage to soothe and strengthen the intestines.

Lecithin Spray/Nonstick Vegetable Spray: **************************************** I prefer to use Pam, a spray-on food release made from lecithin and a small amount of soy oil for stick free baking. It is faster, neater, and more convenient that using butter or oil for greasing pans. The sides of cake pans should not be sprayed with a lecithin spray. This I unhappily learned the day I felt inspired to spray the sides of the cake pan for easier cleanup. Instead, my cake was unable to rise and its sides collapsed in on themselves. I can now affirm with certainty that cakes need a nonslippery surface to cling to as they rise in the oven.

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