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Old 08-08-2002, 11:02 PM
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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)
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