Member Comments for the Article:Light Baking Done Right14 Clever Ideas for Healthier Baked Goods55 Comments
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2/11/2011 9:41:06 AM
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This is great! Thanks for the suggestions. I only wish it had a favorites button so I could save to my favorites. =) |
1/31/2011 12:47:58 AM
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what i know is that if we use brown sugar or muscovado sugar instead of white sugar, although calories is the same, there is more fibers and antioxidants (because they are unrefined), and the glycemic index is lower. |
1/29/2011 7:48:19 AM
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Great article, enjoyed it very much. New ideas on cooking and baking , are a big help. Thank You :) Paula from WI |
RACE4GOAL
11/2/2010 9:46:32 AM
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The best substitute I've found for chocolate cake--is to take a chocolate cake mix and omit the oil and eggs and add a regular size can of pumpkin and one cup of water. The cake is fudgier and delicious and without all the extra fat that oil and eggs add. For white cake I do the same with plain nonfat greek yogurt, 1 cup yogurt and 1 cup water and omit the oil and eggs for the box of cake mix. No one has caught me yet--in fact they ask how I make such great cake! |
10/23/2010 1:06:11 PM
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loved this article. Just what I needed right now. Thanks |
ACERENO
10/13/2010 4:12:50 PM
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When I was a child my mother used to make a box cake mix and rather than using oil she would use applesauce. Sometimes she would add sliced apples in. It was so yummy it got to the point that I preferred a cake made with applesauce to the "traditional" method. No frosting needed :) |
9/27/2010 8:19:23 AM
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Great article; definitely a keeper. I don't bake as much as I used to but I've been experimenting and definitely like replacing the fat with apple sauce - more bang for your buck, and only a very slight difference in texture. When using Splenda instead of sugar, I've found my apple cake to get quite dry so I'm still playing with proportions. I also like to sneak whole wheat flour in whenever possible - same calories but much healthier. |
9/15/2010 12:19:01 PM
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This was very helpful for me. I knew about the applesauce but i didn't know about the other things. I am going to print this off and keep it with my recipes so i have it handy every time i bake something. |
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9/15/2010 12:17:16 PM
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This was very helpful for me. I knew about the applesauce but i didn't know about the other things. I am going to print this off and keep it with my recipes so i have it handy every time i bake something. |
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8/23/2010 11:02:08 PM
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Sweets are one of my biggest weaknesses... these should help me survive weight loss and healthy living! Thanks! |
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TLARSON4
8/20/2010 2:13:27 PM
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Excellent ideas! Thank You :) |
11/30/2009 12:39:24 PM
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This is an awesome article! My mom has used the applesauce substitute for a few years and then I started doing it. I'll have to try the other sub ins and see what I come up with. |
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TWIGGYTOBE
10/19/2009 6:53:11 AM
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I've used unsweetened applesauce instead of butter for the FULL amount of butter in muffins , box cakes and pancakes with great results. Thank you |
8/8/2009 2:09:31 PM
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Awesome article!! Thank you so much for the info! I have been eating clean for a year now, and it is really worth it. My body is thriving off of super fuel! I saved your article because it is so handy to have the detail a click away! =) |
5/16/2009 2:20:37 PM
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:) I've been vegan going on 6 years and I'm a baking machine. I never use eggs (obv) or butter and I rarely use vegan butter/oils in my baking. I really like to use Wonderslim prune puree in everything! You can replace ALL the oil with half the amount of Wonderslim. I do tend to add about a tsp. of oil for texture in cupcakes/cakes but just the Wonderslim alone is great in brownies, cookies (mmm... soft snickerdoodles with crunchy edges!), cornbread, etc. Most of the time folks are shocked when I tell them that they are eating vegan baked goods made with no butter, no oil, no eggs and whole wheat pastry flour. :) I consider that a success! |