I don't think it's too difficult to make a dessert without added sugar. Of course, honey, agave, molasses all have sugar and so does fresh and dried fruit.
Avoiding sugar can be done for various reasons- diabetes and other such ailments being the prime example. Other people just do not want to eat it and believe that using agave, honey, and molasses is healthier. While that's nutritionally, not true, who are we, as food service professionals to argue? Why not just make options that fulfill our customers' expectations and take the money to the bank?
BTW, I would not know how to buy high-fructose corn syrup if I had to. None of my suppliers carry it. Not that I would want it.
It's been my impression that HFCS is only used and available in industrial production.
But there are lots of ways to make dessert, baked or not, without sugar, butter or eggs.
Better give up on the tamales, Stelcia. I don't imagine that masa harina is widely available in Singapore.
But you could try a version with cooked sticky rice and chopped dried fruit, wrapped in banana leaves and steamed.
Roasting fruit is a great way to intensify its natural sweetness and flavor. Combining with cheeses and toasted nuts adds a nice counter point of texture and flavor.
I also had a lovely Swedish dessert one time that had very little sugar where you crushed raspberries and strawberries with a little lemon juice and grand marnier. Then slices of crustless bread were layered alternately with the crushed berries in a bombe mold and then weighted. Then after 8 hours or so, unmold and serve slices of this pudding with whipped cream (the not so healthy part). Greek yogurt would be a good topping as well.
You can always go for granitas with spiced fresh fruit puree and juice. I love granita- so refreshing.