Last week I made some delicious Carrot Cake Sandwich Cookies with yogurt.
When creating the recipe page and calculating the nutrition info for them, I decided to run the numbers on my original recipe to see just how much of a difference the yogurt substitution made. The numbers really impressed me so I thought you’d like to see them as well!
Saturated Fat (g)
Trans Fat (g)
Total Carbohydrate (g)
Dietary Fiber (g)
Vitamin A (% daily amt)
Vitamin C (% daily amt)
Calcium (% daily amt)
Iron (% daily amt)
As you can see, there’s 58 fewer calories, 6 less grams of fat, 4 less grams of saturated fat, 23 less milligrams of cholesterol and 33 less mg of sodium, per cookie!
Let’s be honest though, who only eats 1 cookie? The numbers get twice as exciting if you have 2: 116 fewer calories, 12 less grams of fat, 8 less grams of saturated fat, 46 less milligrams of cholesterol and 66 less mg of sodium.
Here are some simple baking-with-yogurt substitution tips:
- Butter: use half of the amount called for and replace the remaining amount with half of the amount of yogurt. For example, if a recipe calls for 1/2 C of butter (or 1 stick), use 1/4 C of butter (1/2 stick) and 1/8 C yogurt.
- Oil or shortening: use half of the amount of oil called for and replace the remaining amount with 3/4 of the amount of yogurt. For example, if a recipe calls for 2 C oil, use 1 C oil and 3/4 C yogurt.
- Sour cream: use half of the amount of sour cream called for and equal amounts of yogurt for the remaining amount. For example, if a recipe calls for 1 C sour cream, use 1/2 C sour cream and 1/2 C yogurt.
- Milk or water: to make baked goods a little richer, replace 1/4 of the milk or water with yogurt. For example, if a recipe calls for 1 C milk, use 3/4 C milk and 1/4 C yogurt.
Adjust recipes if the consistencies seem a little off… add yogurt by the tablespoon if it seems dry, or add flour back by the tablespoon if it seems a little wet. I love experimenting with recipes! Maybe this will inspire some of you to try baking with yogurt, too! I promise you, you will barely be able to tell the difference, if at all. I actually feel more satisfied from the yogurt-version of whatever I bake. This might be more psychological than anything, but hey, it works. Baking with yogurt is a great alternative to having a ton of oil, butter, and lard in your baked goods!