Using less sugar in a baking recipe is always healthier -- but how little sugar can you use before the recipe doesn't turn out the way it should?


You can reduce the amount of sugar, but you may or may not be satisfied with the result.   Recipes for cakes, pies, and cookies may be altered with experimentation -- start by reducing the amount of sugar the recipe calls for by 25 percent (if the recipe calls for 1 cup of sugar, use only ¾ cup.) This adjustment may slightly change the texture of the baked product, and it may not brown as well as if you had used all of the sugar called for in the recipe. See what works!

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