My attitude toward desserts changed completely after I read The Natural, Sugarless Dessert Cookbook by Carole Collier (New York: Walker & Co. $12.95). I was one of the many who hesitate to use refined sugar and artificial sweeteners, but this cookbook uses whole fruit, juices and fruit concentrates to sweeten desserts ranging from simple compotes and cookies to elegant sweet sauces, crepes, pastries, cakes and mousses. I found the ice creams and fruit or cheese mousses to be easy and delicious. Dark Chocolate Cake 2 ounces unsweetened chocolate 1/2 cup shortening 6 ounces frozen unsweetened apple juice concentrate, thawed 2 eggs, lightly beaten 1 cup all-purpose flour 3/4 cup whole wheat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons baking powder 3/4 cup milk 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease a baking pan, 11 by 7 inches; dust with whole wheat flour. Melt chocolate over water in a double boiler. Remove from heat and beat in shortening, concentrate and eggs. Sift dry ingredients.
Alternately add dry ingredients and milk to chocolate mixture. Beat in vanilla. Turn batter into prepared pan and bake for 25 to 30 minutes, or until a metal skewer inserted in the center comes out clean. Cool before serving or serve cold. Banana Ice Cream 3 or 4 large ripe bananas 3/4 cup heavy cream, whipped
Set freezer thermostat control to quick freeze. Peel bananas, wrap in freezer paper, and freeze until firm. Mash frozen bananas. There should be 3 cups. Fold into cream.
Transfer to a 1-quart freezer co ntainer, seal tightly, and freeze until firm. Serves 6.