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shop. save. smile.: baking swaps

Super 1 Foods | Posted Thursday, April 10, 2014 at 02:38PM

Baking SwapsWe all love the occasional cookie or piece of cake, but we don’t necessarily like the fat, sugar and calories included in that delicious treat. Here are some substitutions to lighten up some of your favorite baking recipes!

  • When a cake, bread or muffin recipe calls for butter or oil replace it with either unsweetened applesauce, puréed pumpkin or mashed bananas depending on the recipe. For cookies it’s important to keep the butter in the recipe for the best results. You can replace half of the butter in a cookie recipe with fruit purées, but the recipe does need a little bit of butter.
  • To add fiber, replace a few tablespoons of the flour with oat bran.
  • If a recipe calls for all-purpose flour and you want to use whole-wheat flour, for the best results, replace 1/2 of the all-purpose flour with whole-wheat flour.
  • In recipes calling for chocolate chips, skip the milk chocolate chips and pick up dark chocolate for a boost of antioxidants.
  • Replace sour cream with fat-free Greek yogurt.
  • In frosting recipes, replace the butter with marshmallow cream and reduce the sugar.
  •  If a recipe calls for heavy cream, use fat-free evaporated milk.
  • Replace full-fat milk with fat-free milk.
  • You can reduce the sugar in a recipe by 1/4 cup. If a recipe calls for 1 cup of sugar use 3/4 cup to lower the sugar content.

For most recipes, besides yeast bread, reduce the sodium by using 1/2 the amount of salt the recipe calls for.

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