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Ingredients

• ✓ fructose
• ✓ fructose
• egg white
• brown sugar
• salt
• egg yolk
• brown sugar
• all-purpose flour
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10 inch tube pan.
2. 2 In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form. Continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky.
3. 3 In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan.
4. 4 Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

By Ken Sekiguchi

Ingredients

• ✓ fructose
• apple
• water
• cinnamon
• cornstarch
• whole wheat pastry flour
• baking powder
• canola oil
• honey
• buttermilk

Instructions

1. 1 Preheat oven to 375 degrees F ( 190 degrees C).
2. 2 In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
3. 3 Pour the apple mixture into a casserole dish.
4. 4 Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
5. 5 Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.

By Robyn Webb

Ingredients

• ✓ fructose
• all-purpose flour
• whole wheat flour
• baking soda
• cream of tartar
• clove
• cinnamon
• nutmeg
• salt
• shortening
• egg
• lemon zest

Instructions

1. 1 In a large bowl, combine the flours, baking soda, cream of tartar, cloves, nutmeg, cinnamon and salt. In another bowl, cream the shortening, and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by spoonfuls 1 1/2 inches apart onto cookie sheets.
3. 3 Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.

By Heidi Miller