Jamaica4god's Journal, 09 March 2011

Ok, so I heard that for us baking lovers you could replace a fat in foods like butter or margarine with plain yogurt... I'm here to tell you that it is a catastrophic failure. I'm not even sure what to call those cookie buiscuit thingys that I just made, but they were not successful!

Any suggestions?? I still haven't figured out how to get around the emotional baker in me. I really am not all that emotional right now, I just had an itch to bake, and I knew if I baked it, I would eat it, so I wanted to make it at least decent enough to be eaten and not make my numbers sky rocket... Any bakers out there with some helpful tips??


You can replace butter in some recipes or lower the fat, but you have to be careful what you use because not everything works. If a recipe calls for mayo, you might be able to do half mayo half sour cream or plain yogurt. But baking is an exact science, so it might be good to google and see if you can replace something with something else before doing it.  
09 Mar 11 by member: Suzi161
With diabetics they use apple juice or apple sauce. Not sure what the ratio is. Short story my mom and sister stole all that when they left.  
10 Mar 11 by member: owensk


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