The Skinny On Sweeteners

“Evaporated cane juice looks similar to sugar but has a richer flavor,” says Canyon Ranch chef Scott Uehlein, who use it ia all his desserts. “Plus, it’s less processed.” Swap it for sugar in your own weight loss recipes, or experiment with these other alternatives.

• Maple syrup Look for grade B syrup, which has the strongest flavor—so you can use less of it—and contains trace minerals, such as zinc and magnesium. Perfect for pancakes, it can also be drizzled over roasted sweet potatoes, carrot, or butternut squash.
  
  


• Agave nectar Made from the cactus-like agave plant, this syrup is gaining popularity because of its low ranking on the glycemic index scale, a measure of how quickly carbs break down in the body. Use it as you would sugar; for baking, substitute two-thirds of a cup for 1 cup of sugar and reduce the oven temperature by 25 degrees.
  
  


• Molasses Just 1 tbsp of the superthick blackstrap version fulfills 20% of your daily calcium and iron requirements. (You’ll also get nearly 8% of the potassium you need in a day.) Use it to top plain yogurt, oatmeal, or waffles.
  
  


• Honey powder While honey provides B vitamins and promotes the growth of “good” bacteria in your gut, it can leave a sticky residue on shelves. Enter the powdered form, which dissolves in iced tea and can be used instead of sugar in a 1-to-1 ration.—JUNO DcMELO