NDSU Extension - McLean County

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Reducing Sugar

Reduce sugar by one-quarter to one-third in baked goods and desserts.  This works best with quick breads, cookies, pie Sugar Optionsfillings, custard, puddings and fruit crisps.  Do not decrease the amount of sugar in yeast breads because it provides food for the yeast and promotes rising.

Add extra spice or flavoring like cinnamon or vanilla in a recipe to enhance the impression of sweetness.

Decrease or eliminate sugar when canning or freezing fruits.  Buy unsweetened frozen fruit or fruit canned in its own juice or water.

In cookies, bars and cakes, replace one-quarter of the sugar called for with an equal amount of nonfat dry milk.  This reduces calories and increases calcium, protein and riboflavin in the recipe.

Choose fruit juices, club soda or skim milk over soft drinks and punches.  Make fruit juice coolers with equal parts fruit juice and club soda or seltzer.

Consider using artificial sweeteners, such as Splenda.  Follow the manufacturer’s instructions for amounts to substitute as many artificial sweeteners have limitations.  Some do not work as well in baked goods, while others may leave a bitter aftertaste.  They may change the volume or structure.  For best results, use recipes especially tested for use with artificial sweeteners.

  • Aspartame (Equal®) will not work well in products that are cooked or baked.
  • Saccharin can be used in hot and cold foods but may leave a bitter aftertaste.  
  • Sucralose is heat stable, but works better in recipes like pies and quick breads where sugar is primarily used to provide sweetness rather than texture, volume and browning. In such cases, using a sucralose blend made from half sugar and half sucralose may work.

 

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