Wish you could trim some of the calories and fat from your favorite sweets? Make these substitutions when you bake. No one will know the difference — except maybe your waistline!
Remember, taking in too many calories will result in weight gain. And, being overweight or obese puts you at a higher risk for cancer and other diseases.
Use these low-fat baking substitutes.
Instead of: | Substitute: |
Butter, margarine, shortening or oil used as ingredient (1 cup) | ½ cup of apple butter or applesauce |
Butter, margarine, shortening or oil used to prevent sticking | Cooking spray |
Buttermilk, with full fat | Low-fat or fat-free buttermilk |
Chocolate (milk or white) | Dark chocolate |
Cream | Evaporated skim milk |
Cream cheese, with full fat | Low-fat or fat-free cream cheese OR pureed low-fat cottage cheese |
Eggs (1 egg) | Two egg whites or 1/4-cup egg substitute |
Evaporated milk | Evaporated skim milk |
Flour, all-purpose | Whole-wheat flour for one-half of the called-for flour AND all-purpose white flour for the other half |
Frosting | Pureed fruit or “dust” with powdered sugar |
Fruit canned in heavy syrup | Fresh fruit OR fruit canned in water or its own juice |
Fudge sauce | Chocolate syrup |
Milk, evaporated | Evaporated skim milk |
Milk, whole | Skim/fat-free milk |
Pastry dough | Graham cracker crumb crust |
Sour cream, with full fat | Fat-free sour cream OR unflavored Greek yogurt |
Sweetened condensed milk, with full fat | Low-fat or nonfat sweetened condensed milk |
Syrup | Applesauce, honey OR reduced calorie, sugar-free syrup |
Unsweetened baking chocolate (1 ounce) | 3 tbsp. unsweetened cocoa powder PLUS 1 tbsp. vegetable oil or margarine |
Courtesy of MD Anderson.
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