Print-Cooking with Sugar Substitutes

The latest trend in baking is to learn how to use artificial sweeteners. Replacing half of the sugar in a cake recipe with a sugar substitute can save about 30 calories per serving. With a little experimentation you can be successful in baking with artificial sweeteners. Because not all sugar substitutes are created for baking, follow the directions on the box or use the following chart as a starting place.

SWEETONE® (Acesulfame-k)
4 calories per packet	12 packets = 1 cup sugar	1 packet = 2 teaspoons sugar
Can be used in cooking and baking without losing sweetness		For recipes go to: www.sweetone.com
Equal® (Aspartame)
4 calories per packet	24 packets = 1 cup sugar	1 packet = 2 teaspoons sugar
Loses sweetness when baked at high temperatures for long periods of time. May be added during last few minutes of heating or cooking.		For recipes go to: www.equal.com
Equal® Spoonful (Aspartame)
2 calories per teaspoon	1 cup = 1 cup sugar	1 teaspoon = 1 teaspoon sugar
Loses sweetness when heated to high temperatures for long periods of time. Can be used spoon for spoon in place of sugar in some foods.		For recipes go to: www.equal.com
Splenda® Granulated Sweetener (Sucralose)
No calories	1 cup = 1 cup sugar	1 teaspoon = 1 teaspoon sugar
May not work well in recipes where structure is dependent on sugar. Some recipes may require refrigeration.		For recipes go to: www.splenda.com
Sweet 'N Low® (Saccharin)
4 calories per packet	24 packets = 1 cup sugar	1 packet = 2 teaspoons sugar
Can be used in cooking and baking without losing sweetness.		For recipes go to: www.sweetnlow.com
BROWN SWEET 'N LOW® (Saccharin)
20 calories per teaspoon	4 teaspoons = 1 cup brown sugar	1 teaspoon = 1/4 cup brown sugar
Can be used in cooking or baking without losing sweetness. Note that measurements differ from packet sweeteners.		For recipes go to: www.sweetnlow.com