Don't feel left out of these special festivities this season, join right in with some of these healthier baking substitutions that give your classic recipes a healthier twist!
Healthy Baking Substitution Ideas
Butter: try canola oil, applesauce, or mild olive oil to cut down on total fat content, and/or add a healthy dose of monounsaturated fats and antioxidants
White/all-purpose flour: try substituting up to half the amount of white flour with whole wheat flour
Sugar: use a blend of sugar, and heat stable sugar substitute
1 oz Chocolate: use 3 tablespoons of cocoa
Eggs: egg whites or egg substitute
Whole milk: try skim or 1% milk
Cream Cheese light cream cheese or lowfat ricotta + lowfat yogurt
Whipping or heavy cream: 1 cup evaporated skim milk cream
Try it out with these pretty Chocolate Maraschino Cherry Thumbprint cookies, or on your own personal favorite holiday recipe!
Labels: baking, cookies, diet recipes, diet-cookie, diet-desserts, healthy recipe, substitutions, tips
Comment: December 20, 2008 8:48 AM - 
said...
I have a couple of recipes where 1/4 cup of plain yogurt is used in place of each egg. I use a plain non-fat yogurt and no one notices any difference.
Comment: December 20, 2008 10:06 AM - said...
Well that's all nice in theory, but any serious baker knows you can't substitute those items on most recipes or it WILL ruin them.
Comment: December 20, 2008 10:29 AM - 
lillie boatright said...
I find your article very helpful but I need help with a gluten free diet. Do you have any suggestions?
Comment: December 20, 2008 12:13 PM - said...
Be careful substituting the called for fats in your receipe: I have a kitchen full of 'Plaster' cookies [hard and tastless] as a result of trying to substitute. If nothing else try a test batch first.
Comment: December 20, 2008 9:22 PM - said...
How do those substitutions affect the baking temperature and time? I love the ideas. I have been substituting the same amount of applesauce for the amount of oil called for in recipes. The applesauce helps contribute moistness to baked goods. I've always just used the same amount of applesauce as the amount of oil that is called for. I don't like the stickiness that using oil creates.
Comment: December 21, 2008 1:41 PM - Bikebuds said...
OK, so no substitutions are perfect. Anonymous is right But for those of us who really need to watch the bad stuff we eat these substitutions could be a future lifesaver. I want to eat the tasty Christmas goodies, and any substitute is welcome.
Comment: December 22, 2008 1:46 PM - said...
me thinks it better to limit the amount of 'real' baked treats you eat, rather than try to substitute. After all, what you are really trying to learn when you are dieting is self control. Many times you think you can lower the carloric content and eat more of the items, which is defeating. I say enjoy the real thing, in a reasonable amount!
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