Using Low-Calorie Sweeteners

Substituting low-calorie sweeteners for sugar…

Low-calorie sweeteners may often be substituted for sugar in such recipes as puddings, custards, gelatins, salad dressings, fruit fillings and sauces just by using the substitution tables that come with the substitute sweeteners.

People who want to cut calories often ask about preparing foods with low-calorie sweeteners. Because low calorie sweeteners don't provide the same bulk as sugar, and because they don't have its stabilizing or preservative quality, sometimes you need to use special recipes.

Low-calorie sweeteners may often be substituted for sugar in such recipes as puddings, custards, gelatins, salad dressings, fruit fillings and sauces just by using the substitution tables that come with the substitute sweeteners. These equivalents will vary from product to product, so be sure you use the amount stated on the individual product.

Sugar substitution tricky…

Foods like frozen desserts, jellies, jam, candies and baked goods usually require specially developed recipes. Simple substitution of low calorie sweeteners in these foods usually doesn't produce an acceptable product.

Because the low-calorie sweeteners don't have the preservative quality of sugar, jams and jellies made with low-calorie sweeteners must be refrigerated. Baked products may mold within a short time.

Two of the low-calorie sweeteners on the market today are aspartame and saccharin. Aspartame cannot be used in cooking or baking, but it can be used to sweeten products which don't require heating. It loses its sweetness after heating. Saccharin is stable under heat, so it can be used in baking and cooking.

Request recipes and information…

Manufacturers of low-calorie sweeteners provide recipes for using their products in many food items. You may also request them from the companies.

For more information on using low-calorie sweeteners, contact your local County Extension Office.