Weighty Wednesday

Substitutions for Healthier Baking

INSTEAD OF	SUBSTITUTE	AMOUNT
Bleached all-purpose flour	Unbleached all-purpose flour	Equal amounts
	Whole wheat flour	Replace up to half
	Spelt flour	Use a quarter less liquid
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Butter/margarine	Nonfal plain yogurt	Replace up to half
	1% cottage cheese, pureed Cup	Replace up to half
	Applesauce or prune puree	Replace up to three-quarters
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Chocolate chips, marshmallows, candies	Toased nuts, unsweetened dried fruit	Use half less
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Cream	1% milk (in batter, muffins & biscuit dough	Equal amounts
	Evaporated skim milk	Equal amounts
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Cream cheese	Light cream cheese	Equal amounts
	Cottage cheese, pureed to smooth	Equal amounts + ¼ cup butter/margarine
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Eggs (each large)	Egg whites or egg substitute	2 whites or ¼ cup eggg substitute
	Tofu	¼ cup mashed
	Apple butter or fruit puree	3 tablespoons
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Granulated or brown sugar*	Honey	Replace up to half
	Maple syrup	Use 1/3 less
	Molasses	Use half less
	Fruit juice concentrate	Use half less
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Nuts	Nuts, toasted	Use half less (toasting intensifies flavour)
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Peanut butter, regular	Reduced fat or light	Equal amounts
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Sour cream, regular	Reduced fat	Equal amounts
	Plain yogurt	Equal amounts
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Vegetable oil (in breads, quick breads & muffins)	Baby food fruit (prune, pear or apple) and 1% buttermilk	½ cup fruit + ½ cup buttermilk per cup of oil
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Whipping cream	Evaporated skim milk	Equal amounts (baking only NOT for whipping)
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Whole milk	1% or skim milk	Equal amounts

*For each cup of the liquid sweetener substitutions suggested, decrease other liquid in recipe by ¼ cup and add ½ teaspoon baking soda.