Hi there again, I am back. I was pretty wowed by how many people posted to my question on ganache. I am happy to say that all of my friends were most impressed with my ganache.

My new question is, how do you make a great dessert (I mean a really great dessert) but without all of the sugar? Is there a book on it? I would imagine there is, there are too many cookbooks.

[m brown]

Fredster,
I have found most great desserts are a bit lower in sugar than not so great ones. The reason, you want the flavors of the dessert to shine, not be overtaken in sweetness. If you find an item you would like to make less sweet, remove 25% of the sugar and see how it turns out. Much of the time you can do that without ruining an item.
I am not a fan of sugar substitutes in baking. If there is a problem tolerating sugar than there are substitutes like nutra sweet, stiva, sweet and low BUT they don't compair to sugar. I have been on a low carb diet and have tried them all, nothing comes close to sugar, brown or unrefined.
Remember, honey, fructose, sucrose are all sugar and will react with insolin. Starches end up sugar too.

let us know how things turn out!
~mb