Member Comments for the Article:

Sensational Substitutions for Cooking and Baking

Make Your Favorite Foods Diet-Friendly


12/12/2014 4:23:28 PM

I totally agree with the above comments referring to fat free Greek yogurt in place of sour cream. It tastes like full fat sour cream and is much healthier for you than light sour cream! When I get to the end of my day, am lacking protein and calories but have nearly maxed out my fat for the day, I mix a cup of plain Greek yogurt with honey or stevia (or even fruit), ground cinnamon, and some vanilla extract. Yummy, satisfying, and usually helps me meet my nutritional needs before bed!
7/17/2014 11:08:59 AM

MISSG180's SparkPage
Light and nonfat sour cream are filled with chemicals and additives. I substitute nonfat Greek yogurt instead to great success.
6/24/2013 10:17:47 PM

silken tofu is also a great sub for cream - its got no flavor on its own, so you can use it in sweet or savory dishes, and it just sucks up the flavor of whatever youre using it with. im currently putting it in smoothies all the time, to add creaminess without extra calories. plus, protein!
12/21/2012 7:08:32 AM

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

GEORGIE1957's SparkPage
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

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

Great info. Just what I need!
4/10/2012 11:42:22 PM

SPARKLINGME176's SparkPage
I want to save this! Amazing!
4/10/2012 10:16:46 PM

HEATHERR81's SparkPage
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

DINAISPO's SparkPage
Where is the save to favorites button?
4/10/2012 3:20:40 PM

VEGGIWAY's SparkPage
I use coconut oil in my recipes because it's a healthy fat, much better than canola oil.
4/10/2012 12:49:09 PM

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.
4/10/2012 12:37:24 PM

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

FITTINGIN130's SparkPage
Where's the add to favorites button??
4/10/2012 12:29:00 PM

OKIE_NANA's SparkPage
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.

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