| Healthy Substitutions for Baking
Healthy Substitutions For Baking
Traditional Ingredients . . . . . . . . Healthy Substitute
butter . . . . . . . . . . . .Canola, mild olive oil, prune
puree or applesauce
1 ounce of chocolate . . . . .3 tablespoons cocoa
2 eggs . . . . . . . . . . . .1 egg + 2 whites or egg
substitute
Cream, whole milk (in. . . . .Skin or lowfat (1%) milk
batters, muffins or
biscuit doughs)
Cream Cheese . . . . . . . . .Lowfat ricotta + yogurt;
(in cheesecake). . . . . . . .light cream cheese
Ricotta cheese, whole-milk . .1/2 whole milk ricotta plus
either part-skim ricotta or
lowfat (1%) cottage cheese
Sour Cream . . . . . . . . . .plain yogurt
Whipped cream, ice cream . . .Frozen yogurt, Lowfat yogurt
(to top cakes, pies, warm
fruit desserts)
1 cup whipped cream. . . . . .3 stiffly beaten egg whites
(in mousse mixtures) . . . . .or 3/4 to 1 cup Yogurt Cheese
1 cup whipping or heavy. . . .1 cup evaporated skim milk
cream (for whipping)
| 
