Hi Jeff,
first thing you can do, which is what I do in many cases, is use only half
the amount of butter or sugar called for in cake and cookie recipes. Believe
me that's quite enough. You could also use oil instead of butter. I'd say
about half a cup of oil for 1 cup butter, maybe less. I know there are sugar
substitutes for diabetics but I haven't tried them.
hth
Sisi
----- Original Message -----
From: "Jeff Parker" <[email protected]>
To: <[email protected]>
Sent: Saturday, October 22, 2011 6:43 AM
Subject: [CnD] Sugar and Butter substitutes
Hi all
I have noticed a lot of recipes have large amounts of sugar and butter,
does
anyone have recommendations on good quality substitutes for these?
Thanks Jeff
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