If you're trying to lighten your caloric load or lose weight, are you destined to days of tasteless cookies, or—worse—a life without sweets and treats?|
Of course not! There are plenty of ways you can substitute lower-calorie ingredients and still create delicious and healthy treats.
Cooking is an art, but baking is a science. It requires careful formulas, precise measurement and a keen eye. Omitting high-fat ingredients or arbitrarily swapping them can yield flat, dull and downright inedible results. In baked goods, most of the calories come from three ingredients: butter or oil, eggs and sugar. This tasty trio is also where much of the flavor derives, and more importantly, these ingredients keep your muffins moist and your cookies from crumbling. So how do you reduce (or get rid) of these essential ingredients and without chewing on baked goods that look and taste like cardboard? We'll save you the guesswork and the trouble by sharing the 14 secrets to light baking done right.
Baking Without Butter
In all recipes, fat adds moisture and richness. But per cup, butter adds 1,627 calories and 184g of fat, shortening packs 1,845 calories and 205g of fat, and even heart-healthy oil boasts 1,927 calories and 218g of fat. Divided among a batch of four dozen cookies, that's at least 34 calories and 4g fat per cookie attributed to the oil (or butter) alone. But who eats just one? Thankfully, you can cut some of the fat when you bake, but you should only swap half the fat a recipe calls for. (Cookies made with fruit purée will not get crispy and will have a cakelike texture; low-fat muffins tend to be dense.) Try one of these 4 substitutes:
Article created on: 12/29/2008
Light Baking Done Right
14 Clever Ideas for Healthier Baked Goods
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