Real, irresistible desserts sweetened entirely with fruit — no added sugars at all—sounds like an impossibility, but pastry chef Brian Levy, author of Good and Sweet: A New Way to Bake with Naturally Sweet Ingredients proves it can be done. He shares his tips, tricks and ideas for better baking, just in time for the holidays.

Levy spent years making pastries the traditional way –with loads of refined sugar– in top notch restaurants, but he discovered another world of desserts that few bakers have explored, where there is no need for cane sugar, maple syrup, honey or any artificial sweeteners. Instead he ingeniously deploys fruit (fresh, dried and juiced) and other unrefined, naturally sweet ingredients, to create sweet treats whose flavor is enriched by whole food ingredients.