Baking Substitutions

[Svadhisthana]

I use yogurt too in my low fat baking. I also you a lower fat ricotta. It gives the baked goods a wonderful crumb without adding an odd aftertaste or excess sweetness.

Svadhisthana

Very interesting! I've started using yogurt and some fruit puree in baking. It works well. Can't wait to try the low-fat ricotta. Sounds great!

[nancya]

I think that yogurt works best in things you want a dense texture in - like brownies or pound cake. Applesauce works better in light textures like cakes and muffins. But, what can you use in cookies that will still make them crisp?

[kokopuffs]

Nancya,

Substituting turbinado sugar, more egg whites and less flour will make cc cookies crisper.

[isaac]

isomalt is way to expenive and only availbe from one supplier. its better off just used in sugar art (pulling, blowing, ect)