Sugar is not the only source of carbohydrates in most foods. Even when all of the sugar in a recipe is replaced with a granulated sugar substitute, there may still be carbohydrate present. According to the American Diabetes Association and the American Dietetic Association, current recommendations for people with diabetes suggest counting total carbohydrate intake rather than just sugar, and therefore recipes such as those found on this website can often be included in moderation in the diet of persons who have diabetes. We recommend that you consult with your physician for more information. You may also refer to the American Diabetes Association at www.diabetes.org or the American Dietetics Association at www.eatright.org.

Each serving of Sweet One® sugar substitute (1/10 teaspoon) contains the sweetness of 1/2 teaspoon of sugar, this sweetness does not increase proportionately when using Sweet One® sugar substitute in cooking and baking. The substitutions in the chart below were specially devised to adjust for the unique properties of cooking and baking with Sweet One® sugar substitute.

In recipes for sweetened sauces and beverages, all the sugar can be replaced with Sweet One® sugar substitute. However, recipes for most baked goods require sugar for proper volume and texture. For best results, experiment by substituting half the amount of sugar in a recipe with the sweetening equivalence of Sweet One® sugar substitute.