If recipe calls for one whole egg then use 2 or 3 egg
whites or 1/4 cup egg substitute. Before making any substitutions it is
important to understand the function of eggs in baked goods. They add flavor
and color and contribute to structure, incorporate air when beaten, provide
liquid, fat and protein and emulsify fat with liquid ingredients. Reducing
or omitting egg yolk can result in less tenderness. Cakes made without the
emulsifying action from egg yolk may not have a uniform flavor and texture.
If recipe calls for whole milk then use skim or 1%
milk. This will result in a less rich product and could effect custards.
If recipe calls for light cream then use evaporated
skim milk.
If recipe calls for sour cream then use non-fat or
low fat plain yogurt. Or, you can use non-fat or light sour cream. Light
sour cream and low fat yogurt have less volume and do not result in a luxurious
finish to a dessert. The best way to combat this is to use 2 tablespoons
less of the light sour cream or low fat yogurt in any recipe.
If recipe calls for sugar then use only 1/3 to 1/2
the amount called for. Or, you can use the equivalent amount with SugarTwin®.
If you substitute SugarTwin in a recipe you must compensate for the lack
of volume, so add 1/2 cup fat free milk solids to any cake recipe. Sugar
has many functions in food other than supplying sweetness. Sugar tenderizes
dough and batter products and helps the baked product to brown. If sugar
is reduced by more than 1/3 this can cause a loss of tenderness, moisture
and browning.
If a recipe calls for baking chocolate then use cocoa
and oil. (1 oz of baking chocolate (1 square) = 3 TBSP of cocoa powder and
1 TBSP of oil).
If recipe calls for whipped cream then use whipped
evaporated skim milk, sweetened with sugar substitute; Dream Whip or fat-free
Cool Whip.
If recipe calls for butter, margarine or oil for baking
then use 1/2 to 3/4 of the fat called for. Or, replace fat with equal parts
of unsweetened applesauce. In baked goods such as muffins, reducing the
amount of fat in a recipe results in a tougher product because gluten develops
more freely.
If recipe calls for cream cheese then replace 1/2
to all with equal parts of reduced fat or fat free.
