— Irène Roy

I'm not necessarily recommending it at all. I'm saying what I said earlier and bears repeating is that there are people who want to use, who want to limit the amount of sugar that they use, myself included. But I am making desserts so they have to taste like dessert. Fruit paste can substitute for a portion of sugar, that's for sure. But there are many different kinds of sugars I have. I use organic cane sugar, which still contains some of the molasses inherent in the cane. I use coconut sugar, date sugar, maple sugar and whole cane sugar that has all of the molasses that's inherent in the cane depending on the recipe. So if you're working with a recipe that was old fashioned, those were often too sweet. You have to find the sweet spot. My boss once said, you know, when I took all the sugar out of my brownies, you may have heard this recipe, this story before, but he's acosta again. You're making brownies not brown bread. And I put some of the sweetener back in. So yes, some amount of fruit paste. Consider the flavor of that.