In substituting artificial sweetener for sugar in recipes, you may have a problem trying to eliminate ALL sugar. Sugar contributes more than just taste. It affects things like browning in baked goods, and textures, etc. You will have better luck replacing only up to about half the sugar.
You will still get a considerable reduction of carbs, but will have more success with the final result. You might want to try Sugar Twin because it retains its sweetness when it is cooked or baked, and you can get it in a form that measures, cup for cup, like sugar.
YOU MIGHT TRY XYLITOL.
PURE XYLITOL IS A WHITE CRYSTALLINE SUBSTANCE THAT LOOKS AND TASTE LIKE SUGAR.
IT IS ALSO THE BEST SWEETENER FOR THE TEETH.
YOU CAN FIND IT AT YOUR LOCAL HEALTH FOOD STORE.
WHILE YOU ARE THERE, PICK UP SOME XYLICHEW GUM OR MINTS. I DON'T GO ANYWHERE WITHOUT IT.
I just wanted to make a comment on the use of artificial sweetners in baking. When using Sugar Twin or Splenda some people are concerned with browning. As far as baking is concerned, browning is of small issue as long as the baked products are going to be frosted or sauced, the color will not show any way. Therefore I say use complete measure for measure for sugar replacement when baking, and good luck with your artificial endeavor.
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