I really enjoy baking and the weekends are a great time to make sweet things with my sweet things. My girls do love baking. When I am baking I do try to substitute with healthy ingredients when I think I will not sacrifice the texture and flavor too much.
I found this list of substitutions at the American Heart Association and I think they are great. Definitely worth giving a try if you are trying to reduce your intake of fat, particularly the saturated kind which can increase your LDL cholesterol.
|Whole milk (1 cup)||1 cup fat-free or nonfat milk plus one tablespoon of unsaturated oil like safflower or canola|
|Heavy cream (1 cup)||1 cup evaporated skim milk or 1/2 cup low-fat yogurt and 1/2 cup plain low-fat cottage cheese|
|Sour cream||Low-fat cottage cheese plus low-fat or nonfat yogurt (fat-free sour cream is also available)|
|Cream cheese||4 tablespoons margarine blended with 1 cup dry low-fat cottage cheese; add a small amount of fat-free milk if needed|
|Butter (1 tablespoon)||1 tablespoon polyunsaturated margarine or 3/4 tablespoon polyunsaturated oil like safflower oil|
|Shortening (1 cup)||2 sticks polyunsaturated margarine|
|1 Egg||1 egg white plus 2 teaspoons of unsaturated oil (canola or safflower) or commercially made, cholesterol-free egg substitute|
|Unsweetened baking chocolate (1 ounce)||3 tablespoons unsweetened cocoa powder or carob powder plus 1 tablespoon polyunsaturated oil (like safflower or corn oil) or margarine. Carob is sweeter than cocoa, so reduce sugar in recipe by 1/4|