Everyone has heard the statement that “cooking is an art, but baking is a science” before, and while that is a true statement with baking following formulas and precise measuring substitutions are possible. The big three items that add calories and fat to your baked goods are eggs, sugar, and butter or oil. Here are 8 tips for reducing the fat and/or calories in your favorite baked treats.

1. Substitute fat with unsweetened applesauce. Half to all of the butter, oil or shortening can be replaced and this is a 1 for 1 substitution which works in many recipes.

2. Substitute fat with prune puree. Half to all of the butter, shortening or oil can be replaced and this is a 1 to 1 substitution which works best in chocolate baked goods.

3. Replace eggs with silken tofu. For each egg substitute ¼ cup of silken tofu which has been whipped until smooth this substitution works best in cakes, brownies, and custards.

4. Replace eggs with ground flaxseeds. For each egg substitute 1 tbs ground flaxseed and 3 tbs water. The flaxseed should be very fine and the mixture mixed until thick and creamy in the blender. This substitution works best in items that would be benefited by the nutty flavor of the flaxseeds such as pancakes, muffins, waffles, oatmeal cookies, and carrot cakes.

5. Reduce the sugar by up to half in cakes, pie fillings and cookies. This is a trial and error thing – typically start by reducing the recipe by ¼ cup sugar then if it turns out to your liking try to reduce it further by another ¼ cup the next time.

6. Replace the sugar with sugar substitutes following the package directions for the substitution.

7. Make your cookies ½ sized. So if the recipe should make 2 dozen cookies make 4 dozen smaller cookies instead.

8. Use mini chocolate chips instead of regular sized ones and reduce the amount by half in cookies.

Related posts:

1. Healthier Fast Food Choices ...

.