Member Comments for the Article:Sensational Substitutions for Cooking and BakingMake Your Favorite Foods Diet-Friendly67 Comments
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12/21/2012 7:08:32 AM
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For baking results to be worthwhile the fat-liquid-starch proportions have to be exact. If you remove fat in one place you have to add it or the equivalent. Read the ingredients on "lowfat" prepared food. Manufacturers have access to substitutes that home bakers just don't have. Those chemical names may sound scary but they are there for a reason. |
11/9/2012 9:54:27 AM
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Instead of using eggs, oil and water with cake mixes from the box. I used a 16 oz can of pumpkin with the cake mix and it turned out great and it was healthier for me. It was less calories, and its a fruit as well. I did it with Red Velvet Cake mix and Chocolate Cake mix. For the frosting I used Whipped Cream. Just a thought. |
10/28/2012 9:19:38 AM
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If you want to save this to your favorites just click on the save button on the right hand side of the screen. :o) |
5/1/2012 6:23:15 PM
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Great info. Just what I need! |
4/10/2012 11:42:22 PM
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I want to save this! Amazing! |
4/10/2012 10:16:46 PM
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i also wish this could be added to the favorites list. i will need to reference back to it many times thru the year I am sure. |
4/10/2012 9:50:04 PM
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Where is the save to favorites button? |
4/10/2012 3:20:40 PM
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I use coconut oil in my recipes because it's a healthy fat, much better than canola oil. |
FITALLEY
4/10/2012 12:49:09 PM
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I also love using pureed white beans (Great Northern, etc.) to replace half the fat in baking. I have used them in Snickerdoodles, side-by-side with regular Snickerdoodles, and my kids couldn't tell the difference. It also boosts the protein and fiber of baked goods. |
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CHLEKI
4/10/2012 12:37:24 PM
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I'm not on a fat free/reduced fat diet either but I go low fat when I can to reduce the calories. (I get adequate amounts of fat with the coconut oil and olive oil I use.) I agree about the Greek Yogurt. I can't eat/cook with sour cream because of lactose intolerance. Greek yogurt is 99% lactose free and and works great as a sour cream substitute. Also as previously mentioned, ground flax seed is a great substitute for oil. |
4/10/2012 12:30:21 PM
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Where's the add to favorites button?? |
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4/10/2012 12:29:00 PM
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I expected something to help with peanut butter cookies. They are my weakness. Maybe applesauce in place of extra fat and bits of apple with raisins (or is that part oatmeal cookies. |
4/10/2012 12:23:11 PM
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One obvious miss in this article is to substitute Fat Free Greek Yogurt for all or part of the Sour Cream called for in a recipe. When I use low fat sour cream, the end product has much less flavor, and often seems watery - with Fat free Greek yogurt you hae all of the flavor AND thickness. And no, I'm not advocating making everything completely fat free, but when I make something that calls for a LOT of Sour cream (like Beef Stroganoff) I like to replace 1/2 to all of the sour cream with Fat Free Greek Yogurt. |
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4/10/2012 12:00:36 PM
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0 fat Greek Yogurt is my new go-to food. I mixed it with salsa this morning for a creamy salad dressing. |
4/10/2012 10:37:19 AM
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Thanks for the great list. I will reiterate what others have said - I don't see this list calling for NO fats. Note that one part even says HALF applesauce and HALF suggested fat thus lowering the fat content but not eliminating it. I was interested in searching for the comment on flax seed someone mentioned. If anyone else is curious I found this from LILMISS808 "another great tip is instead of using whole eggs use 2tbs flax meal plus 3tbs of water, for oil substitutions I use fresh apple sauce " |