At the start of the year I did a post about Healthier Chocolate Chip cookies, and I was reading it over last night and it got me to thinking about substitutions – ones that are quick and easy and can make a recipe healthy without sacrificing taste.
Check these out:
If It Calls for: white bread, Use: Whole grain bread
If it calls for: Bread Crumbs, Use: Rolled Oats of Crushed Bran Cereal
If It calls for: Butter/Margarine/Shortening/Oil, Use: Applesauce or prune puree to replace half the called for fat
If it calls for: Butter/Oil, use: Mashed Avocado or mashed banana
If It calls for: Cream, Use: fat free half and half or evaporated skim milk
If it calls for: Cream Cheese, Use: Fat free or reduced fat cream cheese varieties, or low fat cottage cheese (pureed until smooth)
If It calls for: Eggs, Use: Egg whites or ¼ cup egg substitute (egg beaters!)
If It calls for: Flour, Use: Whole wheat flour (for half of the called for flour)
If It Calls for: Frosting, Use: Marshmallow Fluff, or meringue (they are a lot lighter and fluffier, without all the fat of frosting)
Most of these substitutions work really well because they use things you likely already have in your pantry at home – what a great way to cut out calories and fats from the things you love to bake (and your family probably won’t even notice the difference in taste, so it can be your little secret!) Easy, right?
What about you – what baking substitutions do you swear by?