This might take some trial and error, Vladimir. Generally, you can cut the sugar by 10% without much of a noticeable change in texture. After that, try cutting it down in 5% increments. This will be most easily done if you measure the sugar by weight. It's a lot easier to calculate 10% of 198 grams rather than 10% of a cup. All of our recipes can be viewed and printed by weight, simply check off the "ounces" or "grams" spot under the "Ingredients" header. I hope you're able to find that (not too) sweet spot! Annabelle@KAF

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