Well pound cakes are named based on that you use a pound of pretty much every ingredient.
But basic rule of thumb when baking, is to make even exchanges. Baking is a science. :)
I know I have cut some of the fat in cakes by using more egg whites than whole eggs. Eggs are a binder and for color. But, you can still get the effect by using more egg whites vs. whole eggs, Just DON'T leave out the whole eggs completely. As far as butter- you can use margarine, but butter is natural and in turn better for you. Use low fat milk even skim milk will do the job. I am not for artificial sweeteners. It is low calorie yes, but full of chemicals and is harsh on the liver. Look for sweeteners that are natural. Like Cane sugar or Stevia. There is nothing wrong with eating a dessert with sugar in it. MODERATION is key.
I hope some of these tips were helpful.
Edited by: JATKINSON0012 at: 2/15/2012 (02:42)
| Pounds lost: 9.0