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Healthy Baking Swaps

Try substituting these popular ingredients for healthier ones!

When your recipe calls for whole milk, use fat-free (skim) or low-fat milk. Best used for: beverages, sauces & baked goods

  • Donna Bruno

    I made the mistake of using 1% in pudding and it was a disaster. I can't imagine how horrible skim would be: you would probably have to drink it!

  • L'Briska Robertson

    The lower the fat, the more chemical processes it had to be put through in order to make it that way. We try to stay away from cow's milk all-together. Even in organic milk, you are most assuredly getting milk from a pregnant cow and we don't need those extra hormones either.

  • Annette Dombrowski

    I currently use this alternative.

  • Erica Toyama

    Organic whole fat milk is the healthiest by far

  • Laura Anderton

    Wanna know what is in your milk? Own a cow!

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When your recipe calls for sour cream, use nonfat plain yogurt instead.

  • Rhonda Thoman

    Soon, I will have a chiobani plant very near my house.

  • Nettie Rose

    Also try Almond Breeze with only 40 calories a cup. I have switched from n/f milk to Almond Breeze.

  • Rhonda Thoman

    What is almond breeze? like a soy milk or something/

  • Melanie | Carmel Moments

    I love to do this. I especially enjoy using Greek yogurt in place of sour cream in things like dips.

  • Kelly A

    Almond Breeze is almond milk. It's my fave!

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Baby prunes are a healthy alternative when a brownie or dark quick bread recipe calls for butter.

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When your recipe calls for heavy cream, use evaporated skim milk.

Use applesauce and buttermilk when your recipe calls for vegetable oil, butter or margarine.

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When your recipe calls for seasoning salt, use salt-free dried herb blends, fresh herbs, garlic or fresh peppers.

Use mini chocolate chips, not chocolate chunks.

When your frosting recipe calls for butter, try marshmallow cream instead.

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When your recipe calls for sour cream, use low-fat yogurt and cottage cheese.