September 4, 2014

Cooking Tips to Reduce Sugar

Sugar provides sweetness, tenderness, and color in baking.  Sugar-free products can allow for added flexibility in your meal plan as they tend to contain fewer grams of carbohydrates and are usually lower in fat and calories. Artificial sweeteners provide almost no calories and will not affect your blood sugar levels.  However, not all artificial sweeteners can be used for baking and prolonged cooking.  Read the labels and only use those that say the the product can be used for baking.

A few tips to reduce sugar in your baked goods:

  • With most recipes, you can reduce the sugar by at least one-third without changing the taste or texture
  • Fruit juice and frozen fruit juice concentrate may be used to sweeten baked goods
  • One-to-one sugar substitutes are the easiest to use. Splenda and Sugar Twin measure out just like sugar.  Splenda brown sugar is a 1/2 to 1 ratio.
  • The manufacturer of Splenda suggest when baking a cake with Splenda, add 1/2 cup sifted nonfat dry milk powder and 1/2 teaspoon of baking soda to the dry ingredients.
  • When baking bar cookies, brownies, muffins, and quick breads add 1/2 teaspoon of baking soda for every cup of Splenda used.  In muffins and quick breads, you may also add 1 to 2 tablespoons of pureed fruit or baby food for extra flavor and moistness.
  • Remember, Splenda is 600 times sweeter than sugar.  It takes 2 tsp of sugar to equal 1 packet of Splenda.
  • Splenda is not good for baking in products where sugar provides the structure such as Angel Food cake, Meringues, Candy, and Pound-cake.
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