Sucralose. Sucralose is the principal ingredient in “Splenda.” When baking, use the same amount of Splenda as sugar called for in a recipe. If using just sucralose – you will need to test your recipe. Use only a very small portion of sucralose and add some additional liquid to equal the amount of sugar called for in a recipe.

Agave Nectar and Agave Syrup. The Agave plant has a very low glycemic index so it is a suitable sugar substitute for diabetics, is processed into a syrup naturally (like maple syrup), and tastes great. It is sweeter than sugar so when substituting agave syrup for sugar in a recipe, use about 3/4 agave syrup plus 1/4 additional liquid (such as water or milk). For a nice collection of recipes using agave, visit Sweet Savvy.

Acesulfame-K. Another low-calorie sweetener on the market is acesulfame potassium, also called acesulfame-K. This sweetener is heat stable and can be used in baking and cooking. Brand names include Sweet One, Swiss Sweet, and Sunett.

Aspartame. Aspartame is another low-calorie sweetener. Because high temperatures can decrease its sweetness,we cannot recommend it as a sugar substitute for baking. Brand names include NutraSweet, Equal, and Natra Taste.