Skinny Baking Made Easy

baking

Every one of us has had cravings for cake, cookies, brownies and breads and thought twice about it once we looked at the fat content. The best part about making your own baked goods is that you can make healthy substitutes to reduce the calories and the guilt without losing any of the flavor.

These are all simple subsitutes that you can try. My co-worker swears by the 7-UP cake and I love using apple sauce in my breads and cakes. It makes them moist and delicious. Give one of these a try and I doubt you’ll be disappointed.

Baking Fat Substitutions

Provided by Jillee and edited by Creative Campbell

Cakes and Cupcakes –

Replace the fat with ½ light sour cream and ½ natural applesauce.

Cookies –

Switch out half of the butter for mashed avocado. This simple change will reduce the fat cut and the number of calories by 40%.

Brownies or Breads –

Oil Substitute – mash up canned beans and add enough of the bean juice to make it liquidy.

Shortening Substitute – mash the beans up without the bean juice.

If you are baking brownies, use black beans, if you are making banana bread or zucchini bread, use pinto beans. The basic rule is to use whatever colored bean would match your final product.

Box Cake Alternative –

Combine 1 boxed cake mix, 1 cup plain greek yogurt and 1 cup water.

Mix and bake according to directions on the box. Works best with Devil’s Food Cake mix. The texture is similar to a cross between a cake and a brownie. Use a 9×9” pan for a thicker cake.

Diet Soda Cake –

1 box Yellow Cake Mix and 1 (12 oz.) can Diet 7-Up
OR
1 box Chocolate Cake Mix and 1 (12 oz.) can Diet Coke or Diet Cherry Coke

Mix the soda and cake mix until smooth. Bake according to directions on the box. Test with a toothpick to ensure that the cake is cooked in the center.

Diet Coke Brownies –

1 box fudge brownie mix and 1 (12 oz) can Diet Coke

Mix the soda and cake mix until smooth. Bake according to directions on the box. Test with a toothpick to ensure that the cake is cooked in the center.

Lemon Cool Whip Cookies –

1 (8 oz) container Cool Whip, 1 box lemon cake mix and the juice of 1 lemon

Mix the lemon cake mix and Cool Whip (you could also use Lite or Fat Free). Squeeze in the juice of one lemon. Spoon onto greased cookie sheet and bake at 350 for 10 minutes, or until the edges are golden brown.

Optional: Mix lemon juice and powdered sugar to make a glaze. Drizzle over cookies while still warm.

I just used applesauce in my zucchinni bread recipe and it tasted delicious. My husband loved it better than the original. Half the guilt and plenty of flavor. How can you lose?

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6 thoughts on “Skinny Baking Made Easy

    • I’ve used avocado as a substitute for mayonnaise on sandwhiches, but never in baking. It makes sense, but is still a little strange to me.
      I have heard that it doesn’t change the texture though. If you try it, let me know how it turns out. I’m very curious!

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