How do I reduce the sugar in this recipe without affecting the taste? How do I make my Italian sweet sauce be lower in sugar without affecting the taste? Last time I made it I was 5, as a result there is a lot of bugs that I need corrected, but I'm starting with the sugar problem first. I don't have much of a sense of taste/smell.(I don't want to eat too much sugar.)
Use an artificial sweetener. There's no single best one, just pick whatever suits your tastes. The packaging will hopefully have conversion factors (or you can look them up online). They probably won't be perfect, but they'll give you a starting point for how much to use to replace the sugar in the recipe.