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KELLYBRUNNING
3/11/08 3:00 P
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| I use light yogurt in a lot of recipes as a replacement for one of the eggs and a 1/3 of the fat (butter, oil, margarine) and that works quite well. I usually make a half or a quarter batch of the recipe to test... it works best in cookies.
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I have made chocolate cake w/ mayo, but never considered using lite! Great tip. Also, I have used the I Can't Believe It's Not Butter sticks in place of stick margarine, and had fine results. I am a baker and cake decorator, and I just could never bring myself to substitute real butter in my buttercream frosting! (Although, I don't have to eat it b/c it's always for someone else!)
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MOONLIGHTSCHILD
3/11/08 1:12 P
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| i use soya margerine which is very light...i also use unsweetened applesauce...i've heard that fat-free plain yogurt and lite mayo is great for baking as well...
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STEELER74386
3/11/08 12:48 P
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| same here...my ex friend used lil bit ofmayo for cheesecake that she made for me it turned out good. even though i Didnt TRUST HER COOKING. I ALSO USED APPLESAUCE INSTEAD OF BUTTER.
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good ideas...
w/ the light mayo, if I were to make say...chocolate chip cookies, would people be able to taste the difference if I used that instead of butter? It sounds like a great substitute...im a lil afraid to try it..lol
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I use light mayonnaise to baking as the fat in it doesn't change to saturated fat under heating up in the oven. The taste disappears and the cake is just as moist as a if one uses butter or margarine.
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| I recently made cookies from a mix using half the amount of butter called as light butter and half fat free cream cheese. This mix also called for eggs which I used all egg whites. They came out pretty good with no noticeable difference in texture. Since light butter is half the calories and fat of regular butter and fat free cream cheese is fat free, this cuts it to about 1/4 the fat. It will lack that rich buttery taste I tend to expect from a cookie, so this trick will work better with cookies rich in flavor in their own right, like a spice cookie, ginger bread. For chocolate chip, I would suggest using this trick to make double chocolate cookies instead of regular. I wouldn't advice it for sugar cookies.
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I love baking...esp. choc chip cookes and brownies...but my recipes use soo much butter and oil and everything else thats evil! lol.
anyone have any smart substitutions or recipes? Ive heard u can substitute applecause for oil...do use the same amount (ex. 1/2cup applesauce for 1/2cup oil)?. Ive tried subbing nonfat yogurt for oil in a cupcake mix once...it turnedout just fine...couldnt tell the difference.
im especially interested in butter/margrine substitutions...any ideas? thank you!
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