6 Sweet and Satisfying Sugarless Desserts
Treats that put maple syrup, honey, agave nectar and chocolate front and center—without a grain of white sugar in sight.
By Katie Arnold-Ratliff; Recipes created by Joanne Chang
Maple Crème Caramel
Grade B maple syrup, which is darker and has a more intense flavor than grade A, is preferable for baking.
Get the recipe: Maple Crème Caramel
Get the recipe: Maple Crème Caramel
From the May 2013 issue of O, The Oprah Magazine