Member Comments for the Article:

Light Baking Done Right

14 Clever Ideas for Healthier Baked Goods


6/10/2011 7:19:15 PM

GRANNY2401's SparkPage
Great article. I'll try all of these...I have a HORRIBLE sweet tooth. Need all the help I can get.
3/15/2011 11:45:21 AM

HASMA1810's SparkPage
CarolRCL is that true? because the one i have it says unrefined cane sugar. the brand is Tesco.
2/23/2011 12:27:59 AM

KB_KABIR's SparkPage
One of the best articles I've read of late; it's a keeper!
2/17/2011 9:21:13 AM

LNXLADY's SparkPage
Great article! (Much better than the one recommending fat free condensed milk as a substitute!) Not only will using fruit puree lower the fat, but it will increase the sweetness so that you can easily cut the amount of refined sugar way back. It also adds vitamins and fiber. These aren't just lower fat substitutes, these are healthy substitutes.
2/14/2011 11:30:12 AM

These are indeed some excellent ideas. The egg substitutes were particularly helpful. Thanks!
2/11/2011 2:30:12 PM

CAROLRCL's SparkPage
A note about brown sugar, hasma1810--it is not unrefined. It is simply refined white sugar mixed with molasses.
2/11/2011 2:28:19 PM

CAROLRCL's SparkPage
finally there is an article I am interested in adding to my "favorites," and I can't find a way to do it! Go figure.
2/11/2011 9:41:06 AM

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

HASMA1810's SparkPage
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

Great article, enjoyed it very much. New ideas on cooking and baking , are a big help.
Thank You :)
Paula from WI
11/2/2010 9:46:32 AM

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

loved this article. Just what I needed right now. Thanks
10/13/2010 4:12:50 PM

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

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

MAYFIELD0801's SparkPage
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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