Substitute for butter in...

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StephanieRDMS
StephanieRDMS Posts: 90 Member
in Food and Nutrition
I make a Sweet Potato Souffle...but, it has a whole stick plus 2.5 tbsp of butter in it!!! What can I sub butter for, due to the calories and fat?! I'm not talkin' about country crock stuff...

For example, I know you can sub applesauce for oil in some cake/cookie/brownie recipes...

Anyone have any suggestions for this? Besides using half the amt?

Replies

  • JDNOX
    JDNOX Posts: 619
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    I am not sure but the orginal receipt sounds to die for
  • BrewerGeorge
    BrewerGeorge Posts: 397 Member
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    Replace milk with buttermilk.
  • fitniknik
    fitniknik Posts: 713 Member
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    fat free cream cheese? I dont know what the amount would be though
  • MamaMayo
    MamaMayo Posts: 30
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    Bestlife Butter...it's the best. No taste difference, less fat supported by Bob Greene!
  • Espressocycle
    Espressocycle Posts: 2,245 Member
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    Google is your friend:

    http://www.nytimes.com/2008/11/21/health/nutrition/21recipehealth.html

    I am totally making these, BTW. They look yum.
  • Ebbykins
    Ebbykins Posts: 420 Member
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    Ricotta cheese, just figuring out the amount for you!
  • skinnylizzard
    skinnylizzard Posts: 460 Member
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    It will be tricky to get the right moisture balance, especially in such a delicate recipe, but if you can use some low fat cream cheese or sour cream, then you could make it taste buttery with those fake butter flavored flakes found in the spice isle.
  • Ebbykins
    Ebbykins Posts: 420 Member
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    Replace 3/4 of the butter with ricotta cheese or plain yogurt and use butter or another fat as the remaining fat in the recipe.
  • StephanieRDMS
    StephanieRDMS Posts: 90 Member
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    Lol...it is...its amazing.

    3c sweet potatoes mashed
    2 eggs
    1c sugar
    1tsp vanilla
    1/3c milk
    1/2c butter

    Mix all that up with hand mixer...then layer the following ingredients on top:

    1/2c pecans (I did chopped)
    1/2c brown sugar
    Ground cinnamon (enough to sprinkle generously)
    2.5tbsp melted butter (to drizzle over entire top)

    Cover with foil and bake on 325 for 30 mins...then I take the foil off and bake for additional 10 mins.

    ***Last night when I made it, I used the Splenda Granulated Sweetener for white sugar, and the Splenda Brown Sugar Blend for brown sugar...I also used skim milk***

    AND...if you saw the recipe that I posted...can you tell me where you saw it?!
  • gretchensdoll
    gretchensdoll Posts: 32
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    I'd say switch the sugar for stevia andSmart Balance for butter
  • Ebbykins
    Ebbykins Posts: 420 Member
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    Lol...it is...its amazing.

    3c sweet potatoes mashed
    2 eggs
    1c sugar
    1tsp vanilla
    1/3c milk
    1/2c butter

    Mix all that up with hand mixer...then layer the following ingredients on top:

    1/2c pecans (I did chopped)
    1/2c brown sugar
    Ground cinnamon (enough to sprinkle generously)
    2.5tbsp melted butter (to drizzle over entire top)

    Cover with foil and bake on 325 for 30 mins...then I take the foil off and bake for additional 10 mins.

    ***Last night when I made it, I used the Splenda Granulated Sweetener for white sugar, and the Splenda Brown Sugar Blend for brown sugar...I also used skim milk***

    AND...if you saw the recipe that I posted...can you tell me where you saw it?!

    It sounds so friggen amazing I wouldn't have changed it, lol.
  • mehaugen
    mehaugen Posts: 210 Member
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    plain lowfat yogurt...its what I use to make Alton Brown's sweet potato pie.
  • FairyMiss
    FairyMiss Posts: 1,812 Member
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    I'd say switch the sugar for stevia andSmart Balance for butter

    i would stick with real butter over chemicals
  • Crystal860412
    Crystal860412 Posts: 26
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    You can try grapeseed oil. It also has a lot of Omega-3 and 6 in it!
  • wolfchild59
    wolfchild59 Posts: 2,608 Member
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    A souffle is such a delicate balance of science and baking that I honestly wouldn't change anything about any tested recipe for the body of the souffle itself. With a souffle, that's just asking for a blob of goo instead of a beautiful meal.

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