How do I reduce the sugar in this recipe without affecting the taste?
How do I make my Italian sweet sauce be lower in sugar without affecting the taste? Last time I made it I was 5, as a result there is a lot of bugs that I need corrected, but I'm starting with the sugar problem first. I don't have much of a sense of taste/smell.(I don't want to eat too much sugar.)
Best Answer
Use an artificial sweetener. There's no single best one, just pick whatever suits your tastes. The packaging will hopefully have conversion factors (or you can look them up online). They probably won't be perfect, but they'll give you a starting point for how much to use to replace the sugar in the recipe.
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How do you reduce the amount of sugar in a recipe?
Substitute up to \xbc of the granulated sugar in baking recipes with powdered milk. For example, if a recipe calls for 1 cup of sugar, use \xbe cup of sugar and \xbc cup powdered milk. Use dried fruit puree, applesauce, or mashed bananas to replace some of the sugar and fat in cookies and muffins.What happens if I remove sugar from a recipe?
Baking with reduced sugar produces less-sweet treats, of course, but lack of sugar also tends to increase blandness as well. Like salt, sugar is a flavor enhancer. Reduce the sugar in your chocolate chip cookies, and the flavors of butter, chocolate, and vanilla will all be less apparent.What happens if you reduce sugar in a cake recipe?
It provides volume and lightens up the texture. Reducing sugar in creamed cakes might make the batter separate slightly, but it's safe to reduce up to 25% of the total sugar content. The cake will be somewhat drier, but the flavour of the butter will shine through! Sponge cakes rely on the aeration of eggs for volume.What can I use to replace sugar in baking?
To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia.REDUCE YOUR SUGAR INTAKE: 10 tips that helped me cut sugar effectively
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Answer 2
Since the bulk of this recipe is "Italian dressing", I would start there, before considering alternative sweeteners. Bottled Italian dressing probably is sweetened to begin with (check ingredients...look for corn syrup, sucrose...etc.). You could begin the process by making your own dressing, without sweeteners, if this is the case. Alternately, you could systematically reduce the added 4TBS sugar, until you get to a sweetness that you like...or maybe you don't even need that extra sugar, and leave it out altogether. Another option making things taste less sweet is to replace table sugar with isomalt, as it is less sweet tasting.
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