Guest guest Posted October 9, 2009 Report Share Posted October 9, 2009 This article has some great suggestions on ways to make our foods healthier, when we are baking. http://fittoboom.msnbc.msn.com/?source=msn & gt1=25054#/home/article/17/article_ca\ rol2_config Applesauce can be substituted for oil or butter in most recipes. Use 3/4 c. applesauce in place of each Tablespoon of butter or oil a recipe calls for. 2 Egg whites can be substituted for each whole egg called for in recipes. Leaving out the yolks can sometimes make baked goods less tender - try adding more applesauce or mashed ripe bananas to compensate if necessary. Recipes call for cream? Don't be afraid to use nonfat milk instead. Or if you need a slightly thicker substitute to use in things like custards or puddings, mix 1 cup of skim milk with 1/3c. of nonfat dry milk powder. Same goes for sour cream. Don't be afraid to use the non-fat variety. You'll be cutting out as much as 320 calories and 48 grams of fat per cup. Judy Quote Link to comment Share on other sites More sharing options...
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