Whole wheat linzer cookies. Photo: Jennifer Iserloh.
Here are some suggestions on how how to lighten up your baking.
- Use plain low-fat or non-fat yogurt (I especially love the thick, strained Greek non-fat yogurt) to cut back on a quarter or half the oil. Yogurt will reduce the fat, but not the moisture, and it adds protein.
- 1-percent buttermilk makes excellent, tender cakes and can be used in place of whole milk or heavy cream – it can also be used to lessen the amount of oil or butter.
- Substitute fat-free or reduced-fat sour cream for full-fat sour cream. Either makes lovely coffee cakes and light fluffy muffins.
- Use fruit puree, such as applesauce or blended canned pears or peaches in natural juice, to cut the butter or oil – or to cut back on the amount of sugar – to make brownies and cookie bars soft.
- Substitute two egg whites for every whole egg to make baked goods lighter on fat without drastically changing the texture.
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