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Light Baking Done Right

14 Clever Ideas for Healthier Baked Goods


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  • 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.
  • 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.
    I would like the receipe to the cookie shown on this article if i could.
    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 !
  • 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.
    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.
  • I want to save this to my favorites! How can I do this??
  • I belong to an organization called TOPS, Take Off Pounds Sensibly, and we're constantly looking for ways to help with weight loss. One of our tricks to replace fattening things in recipes is to add one (1) can of diet coke or if it's something like lemon poppy bread, etc., then something like diet Mountain Dew, etc. You do not add any other ingredient, no oil, no eggs, no sugar, no nothing. You get a very moist dessert with not many calories. "Try it, you'll like it"!!!
    Pureed beans (Great Northern work well) also makes a great fat substitute. It doesn't seem to dry out as fast as applesauce. My kids can't tell the difference when I substitute beans for butter in cookies.
    I have a recipe that uses NO added fat or sugar. Mash one banana with one raw egg. Season well with cinnamon and ground cloves. (Optional - though does contain sugar - add one tsp of blackcurrant jam.) Add 11 g each of wholemean s-r flour, oat bran and wheat bran and mix well. Top with 100 g or so of frozen berry mix. Cook in the microwave oven for 3-4 minutes. This bananabran is tasty and can be cut like a cake or eaten as a pudding with milk, custard or yoghurt.
  • Glad to see this article. I will try some of the suggestions.
  • In almost all recipes that involve flour, I susbstitute half of the flour for ground oats. I grind rolled oats finely in a dedicated coffee grinder that I got for $3 at a thrift store. This works great in cakes, cookies, crepes, pancakes, corn bread. I do it with everything, except yeast bread. I don't know that this saves calories, but oats are certainly more nutritious than flour. I prefer the taste of ground oats over whole wheat flour in most recipes.
  • I do not eat eggs that often, but have choosen the egg beater instead of fresh eggs. I drink water, coffee and tea, and juice with a good breakfast in the morning.
  • I found an egg substitute in a frugal living book. It can be used even as a binder in meatloaf or pasta filling! You need 1 heaping tbls of soy flour plus 1 tbls water. I've used it in muffins and cookies very successfully. And it is a lot cheaper than an egg.
  • I knew a number of the substitutions but learned a few more from the article. The next time I have the urge to bake (probably in the fall as it is hot now) I will try these. The pumpkin and prune purees were a new tip for me.

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