With Thanksgiving around the corner, baking season has officially begun. I consider desserts a special treat, but if I can find a way to make them lighter without compromising on taste, that’s even better.
In my latest post on AOL, I highlight suggestions on how how to lighten up your baking along with a delicious recipe for whole wheat Linzer cookies.
- 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% 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.
Get my recipe for Whole Wheat Linzer Cookies »