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• How to use healthy baking substitutions

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We all want to work off that extra winter weight without giving up cookies or muffins. With these healthy baking substitutions you won’t have to!

• When baking with eggs, substitute one large egg with two egg whites or with an equal amount of liquid egg substitute. If the recipe calls for four eggs, only substitute egg whites for two.

• Applesauce can be substituted for the fat in a recipe (butter/oil) in a one-to-one ratio. It is recommended that you substitute ½ to ¾ of the total amount of fat in the recipe to maintain the best flavor and optimum moistness. This substitution works best in breads and muffins but does not fare well in cookie recipes. Applesauce causes the cookies to spread out very thin and lose their round form.
• One easy substitution of whole wheat flour for white flour can be made in almost all baked goods. It is recommended that you substitute up to ¾ of the white flour for whole wheat. Making a complete switch will boost the nutrition value and will add more fiber to the recipe. Oatmeal can also be used in the place of the flour — about ½ to ¾ cup, depending on the size of the recipe. Substitute oatmeal in a one-to-one ratio.
• If the recipe calls for nuts, reduce the amount by half and toast them. Toasting the nuts helps to develop their flavor, which allows the baker to use less with the same gustatory result.
• Where dairy is concerned, skim milk or milk with one percent milk fat can be substituted for whole milk or cream, albeit with a much lighter-tasting result. Light or nonfat plain yogurt can be used in a recipe in the place of sour cream; Greek yogurt is the best to use for consistency purposes, but regular yogurt works well, too.