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.
Since the bulk of this recipe is "Italian dressing", I would start there, before considering alternative sweeteners. Bottled Italian dressing probably is sweetened to begin with (check ingredients...look for corn syrup, sucrose...etc.). You could begin the process by making your own dressing, without sweeteners, if this is the case. Alternately, you could systematically reduce the added 4TBS sugar, until you get to a sweetness that you like...or maybe you don't even need that extra sugar, and leave it out altogether. Another option making things taste less sweet is to replace table sugar with isomalt, as it is less sweet tasting.