Baking? Try These Healthy Substitutions

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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.

Ingredient Healthy Substitution
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
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