I used to try to reduce sugar in baked goods, until my children began to describe them as “punishment” cookies, muffins, etc. I came to the realization that these foods are TREATS, not something to eat on a regular basis, and that treats should taste good. Now I simply follow the recipe for baked goods I don’t know by heart, and presume that we won’t eat them as if they were a meal. My family loves fruit crisps. I add about 1/3 of sugar to the buttery, crumbly topping, and about 1/2 cup of brown sugar to the fruit. Less than 1 cup of sugar in a 13x9” pan of crisp is about as low sugar as I care to go. Thanks for this article. I will definitely learn bakers percentage.

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