baking help! substituting with healthy ingredients...

I think it's a 1/2 cup sf apple sauce for a cake.

There are lots of recepies in the forum.I have only tried the diet pop cake, 1 regular cake mix with 1 can coke zerro and viola cake. I tried the chokolate fudge cake and even my husband ( he doesn't like anything diet) ate half of it. Just look at the recepies and you will find all kinds of ideas. There is also the www.hungrygirl.com website where you can find reduced calorie recepies for restaurant foods. Good luck:flowerforyou:

Hey der!!! For cakes I add the same amount of applesauce as the original calling for oil...then I had a couple of "glump-glump's" more to make sure it is super moist! YUM! :bigsmile: If I use the exact amount, it has seemed dry... :ohwell: Still edible of course...I manage.

Have a great day today!


.

Also, you can use milled flax seed as a substituite for the fat or eggs in your recipe. 1 TBSP milled flax seed and 3 TBSP water will replace one egg. I would try to keep at least one real egg or use the equivalent in egg beaters as the flax doesn't seem to have the same "glue" power!

This article is from vegcooking.com


Egg Replacements

There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.

Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.

Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.

Other Egg Replacement Options
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.

Wouldn't diet soda act as a leavening agent?

:huh:

Those new Pilsbury reduced sugar cake mixes are good! So are the brownie mixes :laugh: . I use nonfat vanilla yogurt or applesauce instead of oil (same amount as the oil) and eggbeaters. Yum!! Now I'm hungry :ohwell:

I've made low fat mini cheesecakes and they came out great.

~Joanna:flowerforyou:

I have never tried or even heard of ground flax instead of egg. I use it as part of my flour 3-1 do you think I could leave the egg out as well? I already use egg white, and apple sauce. why do you simmer the flax?

And by "cheesecake" i mean real cheesecake.

Not fake.


I also don't have a food processor.

:huh:

I just want the recipe !! I've tried lower fat cheesecake before but I didn't find it suited to my taste.

I usually make NY Style with separating ingredients, lowering the oven temp at certain times, etc.

Sooooooo :P

DId you use just egg whites?

I've made low fat mini cheesecakes and they came out great.

~Joanna:flowerforyou:

Can I get how this is done?! I cheesecake!
I did find that Mrs. Smith makes a 100 cal singles cheesecake.. mmm they are tasty!

Yeah but I want cheesecake.

I'm a baker.

I can whip up no bake cheesecake (wouldn't dream of using cool whip in anything though) easily.

I want...cheesecake...that you bake.

BAKE.

With baking soda...and baking powder...and eggs....separated...and an oven...springform pan...milk...lemon juice, cheese....etc.

:sad:

I swear Jewish food is so fattening for the very reason that for centuries, people tried to kill us so we devised food that either kept us fed for awhile or was high in calories!!

GRR!!

:sad: :sad: :sad: :sad:

I will look for the recipe very soon.
I haven't forgotten about it!:devil: