Member Comments for the Article:

Light Baking Done Right

14 Clever Ideas for Healthier Baked Goods


6/24/2013 10:50:38 PM

Sorry to be a contrarian, but I'd rather have a smaller helping of the real thing. Further, I wonder what the research says about low fat sweets....while you save calories, all of these recipes substitute carbs for fats which leads to a higher glycemic index which in my case inspires me to overeat more than something that has a some fat and makes me feel satisfied.

I do recommend pumpkin cookies which are basically a lower fat variation of chocolate cookies, but generally what works for me is eating whole foods sensibly prepared and leaving a couple extra calories for a splurge.
6/24/2013 10:10:47 PM

i would disagree that you cant substitute all of the eggs or oil - my favorite easy treats to make for family & friends just involve boxed cake mix, and subbing in something in place of all the oil and eggs called for. chocolate cake mix + 2 cups pumpkin puree is incredible, and tastes SO rich. its dense, but i dont necessarily see how thats a bad thing. or vanilla cake mix with a cup of diet orange soda - bam, orange cupcakes. i add in a little orange extract, too - theyre sticky, but delicious.
6/24/2013 6:06:59 PM

SPROCKETS1's SparkPage
I like the idea of using mini chocolate chips and making smaller cookies, but I don't think I'd make the other substitutions just to save calories. I'd rather use the butter and eggs and limit myself to a couple smaller, richer, full-blown cookies. I can completely understand doing otherwise, but I'd probably just eat a dozen of them to compensate!
6/24/2013 5:49:59 PM

Glad the article came 'round again. I'd saved it some time ago, but never baked. Baking has been on my mind lately and this will be a great reference.
6/24/2013 3:29:52 PM

DELLMEL's SparkPage
Thanks for the article.
6/24/2013 2:18:12 PM

RMROSS10's SparkPage
I was so hoping to get the recipe from the picture! haha. I"ll look it up. Great information though.
6/24/2013 2:13:05 PM

TCLADY's SparkPage
I use a few of these tricks but there are others I haven't heard of and some like tofu I wouldn't use on a bet. but have printed out the blog.
6/24/2013 2:03:00 PM

Thank you! this is very usefull.
6/21/2013 1:28:33 AM

I usually replace all of the oil with applesauce.
5/15/2013 9:15:57 AM

I don't eat a lot of baked goods but during the holidays I like to bake shortbread cookies and sugar cookies. I am not sure how to make substitutions for those. Maybe some time when I am not crunched for time I can experiment.
5/6/2013 1:45:16 PM

i love being a mad scientist and experimenting with making my baked goods healthier! I've used everything from carrot puree (it's actually very sweet) to avocados in substitution for oil. I also like to use whey powder and/or greek yogurt to boost the protein content. Coconut flour, whole wheat flour and almond meal are staples in my pantry!
I will be printing these tips and posting them on my refrigerator for reference to try some new ideas. Thanks SP!
4/29/2013 6:50:01 PM

Some of these ideas look interesting, and I think I will use them the next time I bake. I just wish people understood that fat and calories themselves aren't the enemy--overeating is.
1/7/2013 7:43:58 PM

SILMSTEP's SparkPage
Good information! I've used applesauce as a substitute before but I've replaced all the oil with applesauce. I'll try this next time :)
12/14/2012 9:41:49 PM

AZTLAN777's SparkPage
Hi Everyone! Does anyone know how to save these receipes??? I don't see a "Save" button...
12/13/2012 7:54:54 AM

Though it did provide instructive information for common kitchen substititions, I'm a little disappointed in the number of "no"s in this article. I also wish there had been some lip service to healthy swaps (e.g. whole wheat flour) that don't necessarily save calories, but I understand that the article was about "light" baking, not healthy baking.

Also, I don't see the point in substituting for eggs. Eggs aren't evil. The quantity of eggs in most baked goods would mean that a typical serving contains maybe a fourth of an egg. If you're a vegan or an eggbeater house and have them around, then go for it. But overall, this seems like an unnecessary substitution.

Overall, I think the key is moderation. If you make your cookies healthier, but nobody else does, then how are you and your family learning to function in the "real" world. We need to learn to incorporate treats into our lives in a realistic way.

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