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Light Baking Done Right

14 Clever Ideas for Healthier Baked Goods

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  • @ MAGRIET4: There are some people who should not eat animal proteine. My son suffers from neurodermitis, and since I have cut any animal proteine from his diet his skin gets better and better.
    And I don't agree with the statement that sugar is necessary. I use an animal proteine free wholefood cookbook, which suggests dates instead of sugar. It works perfectly and texture great. - 4/3/2012 3:09:02 PM
  • MAGRIET4
    A lot of helpful information here. I just do not agree about the eggs. Eggs are so nutritious that I cannot think why you would want to substitute them. Keep in mind that the cholesterol in eggs are the "good" cholesterol. - 3/10/2012 8:45:39 AM
  • Great article. I'll try all of these...I have a HORRIBLE sweet tooth. Need all the help I can get. - 6/10/2011 7:19:15 PM
  • CarolRCL is that true? because the one i have it says unrefined cane sugar. the brand is Tesco. - 3/15/2011 11:45:21 AM
  • One of the best articles I've read of late; it's a keeper! - 2/23/2011 12:27:59 AM
  • Great article! (Much better than the one recommending fat free condensed milk as a substitute!) Not only will using fruit puree lower the fat, but it will increase the sweetness so that you can easily cut the amount of refined sugar way back. It also adds vitamins and fiber. These aren't just lower fat substitutes, these are healthy substitutes. - 2/17/2011 9:21:13 AM
  • AVERYSILLYGIRL
    These are indeed some excellent ideas. The egg substitutes were particularly helpful. Thanks! - 2/14/2011 11:30:12 AM
  • A note about brown sugar, hasma1810--it is not unrefined. It is simply refined white sugar mixed with molasses. - 2/11/2011 2:30:12 PM
  • finally there is an article I am interested in adding to my "favorites," and I can't find a way to do it! Go figure. - 2/11/2011 2:28:19 PM
  • This is great! Thanks for the suggestions. I only wish it had a favorites button so I could save to my favorites. =) - 2/11/2011 9:41:06 AM
  • what i know is that if we use brown sugar or muscovado sugar instead of white sugar, although calories is the same, there is more fibers and antioxidants (because they are unrefined), and the glycemic index is lower. - 1/31/2011 12:47:58 AM
  • Great article, enjoyed it very much. New ideas on cooking and baking , are a big help.
    Thank You :)
    Paula from WI - 1/29/2011 7:48:19 AM
  • RACE4GOAL
    The best substitute I've found for chocolate cake--is to take a chocolate cake mix and omit the oil and eggs and add a regular size can of pumpkin and one cup of water. The cake is fudgier and delicious and without all the extra fat that oil and eggs add. For white cake I do the same with plain nonfat greek yogurt, 1 cup yogurt and 1 cup water and omit the oil and eggs for the box of cake mix. No one has caught me yet--in fact they ask how I make such great cake! - 11/2/2010 9:46:32 AM
  • loved this article. Just what I needed right now. Thanks - 10/23/2010 1:06:11 PM
  • ACERENO
    When I was a child my mother used to make a box cake mix and rather than using oil she would use applesauce. Sometimes she would add sliced apples in. It was so yummy it got to the point that I preferred a cake made with applesauce to the "traditional" method. No frosting needed :) - 10/13/2010 4:12:50 PM

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