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Adding fruit to baked goods, when appropriate, is a good way to balance the sweetness you lose by reducing added sugar. 10. Think. Test. Taste. There’s no hard-and-fast formula for baking with reduced sugar that will cover every single thing you bake. Take what you know, apply it to your favorite recipe, and see what happens.
Start with a simple 10% reduction: 5 teaspoons scooped out of each cup of sugar. If you like the results (and you’re not baking an angel food-type cake), remove more sugar the next time.
(As evident in our Moist Chocolate Cake.) Be extra careful if you’re cutting down sugar in baked goods or else you’ll end up with something that’s tough and dry. If you find that’s the case, try eliminating an egg white and adding an extra egg yolk.
You can cut calories simply by using less sugar, or by substituting a no-calorie sweetener for part of the sugar. Just keep in mind that some people are more sensitive to tasting artificial sweeteners than others, and that some baking recipes depend on sugar for texture as much as taste.
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