Your Low-Fat Baking Substitutes

healthy-baking-substitutesWish 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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