My husband was recently diagnosed with Type 2 diabetes, so all of this year's Christmas cookies need to be sugar-free. I've never baked with sugar substitutes like Splenda or stevia before, and I am dubious of their claims that they can be used one-for-one as a sugar substitute.
Is their ratio correct or do your readers know of a more accurate one? Any help would be greatly appreciated!
Sent by Virginia
Readers, do you have any advice or guidance for baking cookies with sugar substitutes?
Related: Alternative Sweeteners: What's the Deal with Stevia?