Whole Wheat Linzer Cookies

Whole Wheat Linzer CookiesWith 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 »

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