Thank you so much for very informative articles on sugar reduction. In general, my understanding is that at some level the reduction in sugar does not affect, for the most part, the texture. I always thought that reducing the amount of sugar would result in an inedible cake, muffin, or cookie. If you want the sweetness in a cake, can you add some other sweetener - stevia, Splenda etc. without affecting the results you got? Does this same result occur is you reduced other sweeteners - honey, agave, etc.?

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