Member Comments for the Article:

Light Baking Done Right

14 Clever Ideas for Healthier Baked Goods

73 Comments



  • 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. - 6/24/2013 2:13:05 PM
  • Thank you! this is very usefull. - 6/24/2013 2:03:00 PM
  • AIREHART
    I usually replace all of the oil with applesauce. - 6/21/2013 1:28:33 AM
  • I don't eat a lot of baked goods but during the holidays I like to bake shortbread cookies and sugar cookies. I am not sure how to make substitutions for those. Maybe some time when I am not crunched for time I can experiment. - 5/15/2013 9:15:57 AM
  • i love being a mad scientist and experimenting with making my baked goods healthier! I've used everything from carrot puree (it's actually very sweet) to avocados in substitution for oil. I also like to use whey powder and/or greek yogurt to boost the protein content. Coconut flour, whole wheat flour and almond meal are staples in my pantry!
    I will be printing these tips and posting them on my refrigerator for reference to try some new ideas. Thanks SP!
    - 5/6/2013 1:45:16 PM
  • Some of these ideas look interesting, and I think I will use them the next time I bake. I just wish people understood that fat and calories themselves aren't the enemy--overeating is. - 4/29/2013 6:50:01 PM
  • Good information! I've used applesauce as a substitute before but I've replaced all the oil with applesauce. I'll try this next time :) - 1/7/2013 7:43:58 PM
  • Hi Everyone! Does anyone know how to save these receipes??? I don't see a "Save" button... - 12/14/2012 9:41:49 PM
  • KATEM200
    Though it did provide instructive information for common kitchen substititions, I'm a little disappointed in the number of "no"s in this article. I also wish there had been some lip service to healthy swaps (e.g. whole wheat flour) that don't necessarily save calories, but I understand that the article was about "light" baking, not healthy baking.

    Also, I don't see the point in substituting for eggs. Eggs aren't evil. The quantity of eggs in most baked goods would mean that a typical serving contains maybe a fourth of an egg. If you're a vegan or an eggbeater house and have them around, then go for it. But overall, this seems like an unnecessary substitution.

    Overall, I think the key is moderation. If you make your cookies healthier, but nobody else does, then how are you and your family learning to function in the "real" world. We need to learn to incorporate treats into our lives in a realistic way. - 12/13/2012 7:54:54 AM
  • Fat free Cool Whip and 1 egg with a cake mix works great. Skip the oil. Also 2 cups of pumpkin puree with a butter pecan cake mix makes YUMMY cookies! No added oil or fat. - 12/11/2012 5:46:16 PM
  • LBYRER
    I would like the receipe to the cookie shown on this article if i could. - 12/11/2012 1:09:55 AM
  • MONADM1
    I wish we would acknowledge that sugar and flour are making us fat, which unfortunately does not bode well for baked goods.

    Trying to reduce the amount of fat to lower the calories of an already unhealthy food is like putting a band-aid on a bullet wound ! - 12/10/2012 9:54:53 PM
  • Low fat or fat free sour cream can also work to replace butter/marg. even in cookies, but expect a change in texture. Taste is still good though. - 12/10/2012 2:17:45 PM
  • PUGGYBUG
    Awesome article. Making a copy to hang on the inside of my kitchen cupboard door where the spices and dry baking supplies are for quick reference when baking. - 12/10/2012 12:34:05 PM
  • I want to save this to my favorites! How can I do this?? - 12/10/2012 12:30:53 PM

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