I only use this recipe when baking cookies. Recently my best friend was diagnosed with diabetes so I adapted the recipe to be reduced sugar for her and they still turned out excellent. If anyone is interested, here is how I adapted it. In place of the 1 1/2 cups brown sugar I put in 1/2 cup regular brown sugar and 1/2 cup of the GV brand brown sugar/splenda mixture. Instead of 1/2 cup regular sugar I use 1/2 cup of GV sugar/splenda mixture which measures cup for cup like regular sugar. And finally, in place of the regular pudding mix, I got the sugar free kind. The recipe turns out a bit drier, but it's still excellent.