Guest guest Posted October 10, 2009 Report Share Posted October 10, 2009 I picked up a book at a thrift store called fat free baking that has so many wonderful substitutions and it is loaded with tons of great recipes. --- On Fri, 10/9/09, wwjd <jtwigg wrote: wwjd <jtwigg Health substitutes Undisclosed-Recipient Friday, October 9, 2009, 9:32 PM 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_ carol2_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...
Guest guest Posted October 10, 2009 Report Share Posted October 10, 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...
Guest guest Posted October 10, 2009 Report Share Posted October 10, 2009 Wow, does anyone else find the applesauce substitution in that article to be nuts? If I made a cake that called for 1/4 c. of oil, I'd be adding 3 c. of applesauce...that can't be right. When I sub applesauce I sub 1:1, but only for half of the oil. I'm betting the writer messed up. Thanks, WWJD, I enjoyed the link. , " wwjd " <jtwigg wrote: > > 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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