How to Modify Recipes to Reduce Sugar
Recipes are chemical formulas that specify the ingredients, proportions, and methods necessary to produce a great tasting product. Any change made in the recipe will produce a slightly different product from the one that you normally enjoy. You may or may not be satisfied with the result. For example, a cake made with less sugar will not have the same texture or flavor as the original recipe. Cookies made with less sugar will still be acceptable, but might not look or taste the same. Recipes for most baked products can be altered with experimentation, but recipes for yeast products, pickles, jellies and most candies should not be changed. Sugar is the "food" for yeast that helps bread rise. In baked foods, it contributes to the light brown color and crisp texture. In canned jams and jellies, sugar helps inhibit growth of molds.
Here are some quick tips: