Wax Orchards Fruit Sweet® is our special blend of pear and pineapple juice concentrates. It tastes half again as sweet as sugar, but contains only two-thirds the carbs and calories! You'll love all the uses you'll find for it in your kitchen!
Baking—Fruit Sweet® tastes mostly just sweet! In other words, it's surprisingly neutral, so you can use it in your favorite cakes and cookies without changing their flavor the way honey might. Your baked goods will stay fresh longer, too, and retain moisture better than those sweetened with sugar.
Drinks—Love homemade lemonade, except for all that sugar? Try it with Fruit Sweet®. Because it dissolves so easily, it's perfect for all kinds of drinks. Think how much better you'll feel about your Whiskey Slush when you substitute Fruit Sweet® for the sugar!
Drizzle Fruit Sweet® on your grapefruit, oatmeal or corn flakes—a healthy sweetener for the kids!
Why Bake With Concentrated Fruit Juices?
From Professional Healthy Cooking and Healthy and Delicious: 400 Professional Recipes
by Sandy Kapoor, Ph.D., M.P.H., R.D., at California State Polytechnic University:
"Baked goods, like cakes, cookies, and bars, can be sweetened with unsweetened fruit juice concentrates. Baked goods sweetened with fruit juice concentrates, which are humectants, stay fresh longer and retain moisture better than those sweetened with white sugar."
To Convert Your Own Recipes
Substitute 2/3 cup FRUIT SWEET™ per 1 cup of sugar in the recipe. Reduce other liquids by
1/3 the amount of FRUIT SWEET™ used.
The conversion table below is a guideline for substitutions.
|Reduce Liquid by
||2 - 1/2T
The truth is, there's no mystery to baking with FRUIT SWEET™. We modify old favorite recipes all the time, substituting FRUIT SWEET™ for sugar. The one thing we keep in mind is this: FRUIT SWEET™ keeps foods nice and moist, so if you're looking for a super-crisp result, you may have to experiment. Have fun!
THE QUICK CHOCOLATE CAKE
Easiest, moistest, chocolatiest cake ever! Combine: 1/4 c cooking oil 3/4 c Wax Orchards FRUIT SWEET™ 1 egg 1 t vanilla 1 c hot water Separately combine: 1 c flour 1/2 c unsweetened cocoa 1 t baking soda 1 t baking powder 1/4 t salt Whisk dry ingredients into wet. Bake in 8" round pan for 35-40 min at 350 degrees. Top with Wax Orchards chocolate sauce drizzles, chocolate cream cheese frosting, or FRUIT SWEET Cream Cheese Frosting. FRUIT SWEET Cream Cheese Frosting 4oz cream cheese 1 T butter 2 to 3 T FRUIT SWEET Beat with electric mixer until smooth and fluffy. Nice touch: Ice top of cake, then zigzag warm Wax Orchards chocolate sauce over cake.
CHOCOLATE CHIP MOLASSES COOKIES
1/4 cup oil 2 Tbsp dark molasses 1/2 cup Wax Orchards FRUIT SWEET 2 eggs 2 tsp vanilla extract 1/2 cup chopped nuts 1 1/2 cups whole wheat flour 2/3 cup grain-sweetened chocolate chips Mix liquid ingredients. Stir in flour. Add nuts and chocolate chips, and mix well. Drop spoonfuls of mix onto oiled cookie sheet and flatten lightly with a fork. Bake 12 to 15 minutes at 325F, or until golden brown.
3 Eggs 1 Cup Wax Orchards FRUIT SWEET 1/4 Cup melted butter 2 Cups lightly chopped pecans 1/2 tsp molasses 1/2 tsp salt 1/2 tsp vanilla 9" pie crust Combine melted butter and Wax Orchards FRUIT SWEET. Whisk in the eggs, molasses, vanilla, and salt. Stir in pecans. Pour filling into pie shell and bake at 375 degrees for 45-55 minutes or until a knife inserted 2 inches from the center comes out clean.
2 eggs 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/2 tsp salt 1 – 15 oz can pumpkin 1/2 c. Wax Orchards FRUIT SWEET 1 1/4 c. evaporated milk (10 oz) 1 - 9" pie shell. Whisk together pumpkin, spices, and salt. Then add eggs, Wax Orchards FRUIT SWEET, and milk, whisking well after each addition. Pour filling into pie shell and bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes clean.
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