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Light Baking Done Right

14 Clever Ideas for Healthier Baked Goods

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  • I knew about applesauce but not the pumpkin nor prunes. Thanks.
  • This is great info, but it should be noted that baked goods that are made with fresh bananas cannot last long. They go bad, or get mouldy.
  • Thanks for this article. I have tried some of these methods, but this article shares a few more tips and options.

    I've used banana, applesauce and yogurt . . . most with good results.

  • MIDDLEC56
    very helpful, have to try the applesauce one.
  • KATHYPITT
    you can also use shredded zucchni to replace eggs butter and oil.remember how moist zucchni- bread is.
  • Interesting article. Just wish there was a way to print the complete article to save for further review.
  • ELLEN4WALLS
    Sorry to be a contrarian, but I'd rather have a smaller helping of the real thing. Further, I wonder what the research says about low fat sweets....while you save calories, all of these recipes substitute carbs for fats which leads to a higher glycemic index which in my case inspires me to overeat more than something that has a some fat and makes me feel satisfied.

    I do recommend pumpkin cookies which are basically a lower fat variation of chocolate cookies, but generally what works for me is eating whole foods sensibly prepared and leaving a couple extra calories for a splurge.
  • i would disagree that you cant substitute all of the eggs or oil - my favorite easy treats to make for family & friends just involve boxed cake mix, and subbing in something in place of all the oil and eggs called for. chocolate cake mix + 2 cups pumpkin puree is incredible, and tastes SO rich. its dense, but i dont necessarily see how thats a bad thing. or vanilla cake mix with a cup of diet orange soda - bam, orange cupcakes. i add in a little orange extract, too - theyre sticky, but delicious.
  • I like the idea of using mini chocolate chips and making smaller cookies, but I don't think I'd make the other substitutions just to save calories. I'd rather use the butter and eggs and limit myself to a couple smaller, richer, full-blown cookies. I can completely understand doing otherwise, but I'd probably just eat a dozen of them to compensate!
  • Glad the article came 'round again. I'd saved it some time ago, but never baked. Baking has been on my mind lately and this will be a great reference.
  • Thanks for the article.
  • I was so hoping to get the recipe from the picture! haha. I"ll look it up. Great information though.
  • I use a few of these tricks but there are others I haven't heard of and some like tofu I wouldn't use on a bet. but have printed out the blog.
  • Thank you! this is very usefull.
  • AIREHART
    I usually replace all of the oil with applesauce.

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