Yogurt for Lower-Fat Baking

Yummy yogurt isn't just for snacking and stirring up smoothies.

Pecan Ring Photo

Yogurt not only is a tangy dairy treat but it also serves as a great substitute for high-fat ingredients in baking. Low-fat or fat-free yogurt can be used to reduce or replace shortening, oil, butter or sour cream in baked goods. It cuts the fat and adds a creamy texture and tenderness to your recipes. Plus, it's packed with protein and calcium.

Here are some easy guidelines for using yogurt in baking:

  • When a recipe calls for butter, replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt.
  • When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example, instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt.
  • Substitute yogurt cup for cup for sour cream in recipes.
  • Yogurt can even replace some of the water or milk in a recipe. Start by substituting 1/4 of the liquid with yogurt. The result will be creamier and more flavorful.

Cake PhotoThe baked goods featured below use yogurt as a fat replacement. They're sure to bring sweet compliments when you serve them fresh from the oven.

You won't miss the fat when you taste this moist, fudgy Guilt-Free Chocolate Cake (shown at left) submitted by Brenda Ruse of Truro, Nova Scotia. Brenda substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake.

Yogurt tenderizes the golden yeast dough in Cinnamon Pecan Ring, a tasty recipe developed by our Test Kitchen (shown top right).

 
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