PrintSugar Substitutes Conversion Chart
Sweet'N Low™
In recipes for sweetened sauces and beverages, all the sugar can be replaced with Sweet'N Low™. However, recipes for most baked goods require sugar for proper volume and texture. For best results, experiment by substituting half the amount of sugar in a recipe with the sweetening equivalence of Sweet'N Low™.
| Granulated Sugar | Sweet'N Low Packets | Sweet N'Low Bulk | Sweet N' Low Liquid |
| 1/4 cup | 6 | 2 tsp | 1 1/2 tsp |
| 1/3 cup | 8 | 2 1/2 tsp | 2 tsp |
| 1/2 cup | 12 | 4 tsp | 1 Tbsp |
| 1 cup | 24 | 8 tsp | 2 Tbsp |
Equal®
Equal® sweetens like sugar, but its cooking properties are different. Equal® works very well in fruit pies; however, cakes, cookies and pastries depend on sugar for bulk, tenderness, and browning, properties that sugar alternatives don't have. When cooking with Equal®, use recipes designed for Equal® or add to recipes after removing from heat to maintain sweetness. Prolonged cooking at high heat levels may result in some loss of sweetness.
| Sugar | Equal Packets | Equal for Recipes | Equal Spoonful |
| 2 tsp | 1 | 1/4 tsp | 2 tsp |
| 1 Tbsp | 1.5 | 1/2 tsp | 1 Tbsp |
| 1/4 cup | 6 | 1 3/4 tsp | 1/4 cup |
| 1/3 cup | 8 | 2 1/2 tsp | 1/3 cup |
| 1/2 cup | 12 | 3 1/2 tsp | 1/2 cup |
| 3/4 cup | 18 | 5 1/2 tsp | 3/4 cup |
| 1 cup | 24 | 7 1/4 tsp | 1 cup |
| 1 lb | 57 | 5 Tbsp + 2 tsp | 2 1/4 cups |
Stevia
1/33 of a teaspoon of stevia (liquid) (same as mini-spoon included in Sweetvia 1 oz. bottle) = 1 teaspoon sugar. 1/4 to 1/3 of a regular teaspoon of stevia (White Powder Extract Only) = 1 cup sugar. The stevia powder referred to in this chart is the pure form, or the liquid made from the pure powder. Please note that the stevia substitution amount may vary by brand.
| Sugar | Stevia Powder | Stevia Liquid |
| 1 cup | 1 tsp | 1 tsp |
| 1 Tbsp. | 1/4 tsp | 6 to 9 drops |
| 1 tsp | 1/16 tsp | 2 to 4 drops |
EDITOR'S NOTE: The sweetener Splenda is not included on this list, as it measures cup for cup like sugar.
Reprinted with permission from PastryWiz.com
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