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What is a baking substitute for white sugar?

Page last modified on: October 21, 2009
Question from Annie: I love to bake and I see “refined white sugar” is a no-no...what would you suggest as a replacement for that in say, a cake or cookie recipe?
Answer —Diana Dyer, M.S., R.D.: First of all, in every recipe I use I cut the sugar in half. Sometimes it turns out perfectly all right and perfectly the same, and other times it doesn't. But I don't worry about it. I also think about portion sizes. If it says it makes 35 cookies, I try to make 60 cookies. So, you're reducing, reducing, reducing. You're still enjoying, but you're being thoughtful about how much you're eating.

On Tuesday, October 13, 2009, our Ask-the-Expert Online Conference was called Nutrition Through the Holidays. Diana Dyer, M.S., R.D. and Larissa Korde, M.D., M.P.H. answered your questions about what and how much to eat when holiday treats abound.

The materials presented in these conferences do not necessarily reflect the views of breastcancer.org. A qualified healthcare professional should be consulted before using any therapeutic product or regimen discussed. All readers should verify all information and data before employing any therapies described here.

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Meet the Experts

Diana Dyer, M.S., R.D.Diana Dyer, M.S., R.D. is a registered dietitian in Ann Arbor, Michigan, and a two-time breast cancer survivor.

Larissa Korde, M.D., M.P.H. is an assistant professor in the Division of Medical Oncology at the Seattle Cancer Care Alliance of the University of Washington. She specializes in the care of breast cancer patients.

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