What to do when the kids get tired of bananas in their lunch boxes while their friends have candy and Twinkies? Faced with this dilemma, Barkie has developed a repertoire of sugar-free desserts. The difference between this and other natural, sugar-free cookbooks is that Barkie doesn't simply switch to honey or molasses, which aren't much more nutritious; except for the occasional sweet carob, the only sweeteners here are fruit and unsweetened fruit juice. She does consistently use unbleached white flour, which may put this beyond the health-food pale; but she also appends advice for substituting whole wheat and other flours. The health-oriented may still balk at all the butter, eggs, and cream; and weight watchers should be aware that fruit calories can also add up, though more slowly. Nevertheless, there should be something for everyone in this easygoing collection; and unless the kids are already sugar addicts they'll find the banana bread, peach and pecan tart, and cottage-cheese cake sufficiently sweet without it. Barkie covers the whole range of cakes, pies, breads, pancakes, crepes, cookies, muffins, granola bars, fruit cakes, compotes, and spreads. She even includes a fruit-and-milk ""ice cream."" Some of the recipes are as simple as frozen fruit on a popsicle stick or chopped fruit and milk whipped in a blender; and Barkie's directions are flexible, with lists of suggested combinations, seasonal substitutes, and mix-and-match toppings; some general baking information; and lots of hints for ""perking up"" a basic dish.