Reducing Sugar in Fruit Crisps
I was intrigued by an article about reducing sugar in fruit crisps, pies and cobblers. It said to cut the amount of sugar called for in half, then add a little baking soda. The baking soda, according to the article, neutralizes the acid content and allows the sweetness level to remain the same.
I put this to the test by making two mixed-fruit crisps using strawberries, apples, rhubarb and blackberries. I added a teaspoon of baking soda and half the sugar to one and made the other as usual. My family and some co-workers tried both and found the one made with baking soda tasted slightly sweeter! Shirley S., Indianapolis, Indiana