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tion or omission of sugar will affect the texture of the product.
The most often-used sugarless dessert is fresh, frozen, or canned fruit — without sugar, of course. More elegant versions of the fruit dessert include cheese and there is much information on combining flavors of fruit and cheese.
For a diabetic to use these desserts, care must be taken in counting both fruit and fat exchanges. For example, dates, which are often used to sweeten sugarless desserts, are concentrated sweetness. Two dates are equal to one fruit exchange. So
88.9%