Yogurt for Lower-Fat Baking

Kelly_Wilson1990
Kelly_Wilson1990 Posts: 3,245 Member
edited October 1 in Food and Nutrition
Yogurt for Lower-Fat Baking

Yogurt not only is a tangy dairy treat but it also serves as a great substitute for high-fat ingredients in baking. Low-fat or fat-free yogurt can be used to reduce or replace shortening, oil, butter or sour cream in baked goods. It cuts the fat and adds a creamy texture and tenderness to your recipes. Plus, it's packed with protein and calcium.

Here are some easy guidelines for using yogurt in baking:

When a recipe calls for butter, replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt.

When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example, instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt.

Substitute yogurt cup for cup for sour cream in recipes.

Yogurt can even replace some of the water or milk in a recipe. Start by substituting 1/4 of the liquid with yogurt. The result will be creamier and more flavorful.

http://www.tasteofhome.com/Healthy/Recipe-Makeovers/Baking-Techniques/Yogurt-for-Lower-Fat-Baking

TIP: You can use it in place of buttermilk and save calories and fat.

Replies

  • Gigi_licious
    Gigi_licious Posts: 1,185 Member
    You always have the best cooking tips! Thanks for posting!
  • cownancy
    cownancy Posts: 291
    Thanks....exactly what I was looking for last night! Oh, boy!
  • ranewell
    ranewell Posts: 621 Member
    Awesome!!!! thanks a bunch! I've been trying to get the family on board with using yogurt instead of sour cream....hasn't happened yet, maybe these things will make the transition easier!
  • xcirce
    xcirce Posts: 20 Member
    This is awesome! I always buy yogurt but can never seem to finish it within a decent period of time, so this is great for using up yogurt & making healthier recipes. I'm always looking for ways to make recipes less fattening and stuff, so thanks!
  • craftydeb
    craftydeb Posts: 77 Member
    I make my own yogurt and instead of it being tangy as most plain yogurts are, I make mine very mild so the taste is much closer to that of sour cream, AND I strain the whey out so it's creamier texture (Greek Style) makes it ACT more like the sour cream as well. I've always been one to substitute this simply because I know what's in it...
  • Happy0326
    Happy0326 Posts: 159 Member
    Thanks for sharing. : )
  • yieldguru
    yieldguru Posts: 9 Member
    My only caution is that baked goods do not last as long and stale and get hard faster as they don't have as much fat in them. Fat keeps them tender. Also, the texture of the baked good can be different. But, on the whole, I try to cut my fats and use yogurt when I can. Remember greek yogurt will be different as it has more solids in it. I am not sure yet how that can affect substitution, but I would think it would make for a better substitute as there is less water to evaporate. Cooks illustrated has a great Banana Bread recipe that uses yogurt and 6 Tbls butter and is great. It's my favorite and I am using to make my son's birthday cake next month!
  • nikkit321
    nikkit321 Posts: 1,485 Member
    bump
  • AKosky585
    AKosky585 Posts: 607 Member
    bump!
  • lorjill
    lorjill Posts: 104 Member
    thank you
This discussion has been closed.

Categories