Healthy Baking Swaps
Try substituting these popular ingredients for healthier ones!
Use skim milk, not whole milk When your recipe calls for: whole milk Use this ingredient instead: fat-free (skim) or low-fat milk Best used for: beverages, sauces, baked goods Why substitute? Skim milk has more calcium and protein and less than 1 gram of fat. However, making the switch can change the richness of your beverage and sauces.
When your recipe calls for whole milk, use fat-free (skim) or low-fat milk. Best used for: beverages, sauces & baked goods
Use Baby Prunes, Not Butter When your recipe calls for: butter, margarine, or oil Best used for: brownies, dark quick breads Tips on making the switch: The color of the prunes will change the batter color, so use this swap when baking dark breads or brownies. The recipe will bake up denser and have more moisture. Also, be sure to snip the tips of the prunes and finely chop them for the recipe.
Baby prunes are a healthy alternative when a brownie or dark quick bread recipe calls for butter.
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Use Fresh Herbs, Not Seasoning Salt When your recipe calls for: seasoning salt Use this ingredient instead: salt-free dried herb blends, fresh herbs, garlic, or fresh peppers Best used for: entrees, side dishes, dips, sauces Why substitute? Seasoning salt is high in sodium, which can increase your blood pressure. Add salt-free blends and fresh herbs to enhance the flavor of your dish without worrying about your numbers.
When your recipe calls for seasoning salt, use salt-free dried herb blends, fresh herbs, garlic or fresh peppers.