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Healthy Baking Tips and Low-Fat Substitutions

Healthy Baking Tips and Low-Fat Substitutions

Want to lower the fat content in recipes while keeping flavor at the forefront? Try these healthy baking tips for great taste.

Low Fat Tips

  • Cutting servings into smaller portions is sometimes all that’s necessary to lower fat consumption. (Check the Nutrition Guidelines included with each recipe for the fat amount in each serving.)
  • Search BettyCrocker.com for “lighter recipe” and “low fat”—you’ll find an archive of recipes lightened for conscientious bakers and cooks.
  • Use nuts in reduced amounts. When baking a cake, sprinkle nuts on top of the batter instead of stirring them in. The nuts toast as they bake, releasing more flavor—and there's no need for frosting!
  • Try Betty Crocker® 1-Step White Angel Food Cake mix—angel food cake is fat-free. Add fresh sliced strawberries for the finish.

Low Fat Substitutes

  • Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe. If a recipe calls for 1/2 cup butter, you can substitute 1/4 cup applesauce, saving 44 grams of fat and 400 calories (the fat and calories in 1/4 cup margarine)
  • Mashed ripe bananas work well as fat substitutes in carrot or banana cake or muffins.
  • Purchased fruit puree mixtures, usually prune—based, also are good and work especially well in chocolate, spice and carrot cakes. Follow the label directions.
  • Baby food in similar fruit flavors can be good as fat substitutes, too.
  • Replace 1 whole egg in a recipe with ¼ cup fat-free, cholesterol-free egg product substitutes (such as ConAgra’s Egg Beaters®) or 2 egg whites—you'll save more than 10 grams of fat and 100 calories.

 

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Comments
1 - 10 of 13 Comments Previous  1 2  Next 
BettyFanClub said: Posted: 3/27/2014 9:20 AM
great tips!
 
racermomof2 said: Posted: 2/5/2014 12:53 PM
can I use sour cream as a substitute for oil?
 
thoroughbred53 said: Posted: 9/23/2013 10:41 AM
I use 1cup of water - 3 eggs - 1/3 cup applesauce. Cake turns out moist every time and you don't taste the applesauce. It usually bakes a little faster too so watch the time.
 
Lewisjflor said: Posted: 8/19/2013 10:51 PM
I am diabetic and would like to substitute splenda for sugar how do I measure the equivalent?
 
paige71 said: Posted: 8/13/2013 1:18 PM
when substituting splenda for sugar in recipes how do i measure the equivalent?
 
JaclynConte said: Posted: 10/30/2012 4:39 PM
IF I want to use applesauce, and not oil, so if it says use 1/3 cup oil, How much applesauce should I use?
 
elesia7 said: Posted: 7/22/2012 12:13 PM
when baking a cake what can i substitute for cooking oil
 
shirtail said: Posted: 2/24/2012 8:10 PM
I need to find a substitute for the 'Buttermilk Blend Powder'. Can I use plain milk powder, and another additive to get the buttermilk effect? I want to make up a batch of'Buttermilk Biscuit Mix'. I seem to remember seeing that I should use Ascorbic Acid powder, but cannot remember how much.. Buttermilk powder is not available in Australia. Thank you.
 
MaryK777 said: Posted: 12/9/2011 12:54 AM
When baking a box cake mix can I substitute the juice from can pineapple for the water and can I add crushed pineapple to the mix?
 
gladmom1 said: Posted: 5/11/2011 7:27 PM
so happy to find the low fat substitutions for your mixes. i am in hope they work for the Gluten free mixes also. now i can bake for my husband, the HIGH Cholesterol Celiac. thank you
 
1 - 10 of 13 Comments Previous  1 2  Next 
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