Baking Substitutions

[lynne]

I know this was talked about in the "Tricking Their Palate" thread but thought it deserved it's own category.

Besides the fruit butters and purees, I use a lot of low fat yogurts in baking. I've subbbed vanilla yogurt for the butter in pound cake--I did use whole eggs though --but it was lower fat. Peach yogurt in muffins istead of eggs and fat--a little denser, good flavour, moist and good mouth feel.

Lynne,
We're on the same page. I've done exactly the same thing with yogurts. Muffins and cakes definitely have a denser texture, but I think that texture is much more pleasing.
It works well for coffee cakes, which deserve that decadence of density.
Have you tried this in bread recipes at all?

Nutritionpost

[Isa]

Lynne,

Your pound cake sound delicious, would you mind sharing the recipe? I bake a lot with applesauce but never think of using yoghurt for the fat.

[SeattleDeb]

I'm going to make a jalapeno cornbread tonight with non-fat yogurt, anxious to try it out.

Deb,
How did your jalapeno cornbread turn out?

Nutritionpost, Np

[SeattleDeb]

I had a couple of odd things happen tonight with dinner. I was making chili, and I had this tomato sauce sized can (small) of chipotle chilies in adobe sauce which I have never tried before, so I thought I'd toss that in the chili. I'm thankful I tried it after I added about 2 tablespoons...it was too smokey for me, and spicy hot. I like spicy but this was not expected.

Re the cornbread, other than using a mix I've never made cornbread before. I used the nonfat yogurt and had a little issue with baking powder. I bought these neato new measuring spoons that can be used easier in spice jars, and I'm not used to them yet. It said 2 1/2 teaspoons baking powder, and before I knew it I had used the tablespoon and had added two of those. So I tried to take out the over amount added, and the corn bread turned out very dense, not like I'm used to (fluffy?)...wondering if it was the yogurt or the baking powder I messed up. Anyway, the recipe had some crispy bacon in it, green onions, jalapenos, and then some cheese shredded on top. I'll have to try it again sometime when I know I've got the right measuring spoon in my hand.

SeattleDeb:

I have the best cornbread recipe in the world, which I am sure could be modified to use the yogurt. I am sure you could also add the other stuff to it as well. However, it is on my old computer and I may have to do some work to find it and post it.

But, if your want it, I will try to get it to you.

[palmier]

Anybody ever use dates or prune puree instead of sugar? (no jokes please)
Also, Isomalt as a sugar substitute?????

[palmier]

OK, So I just read the trick of the pallet thread. It seems many people have used prune puree (as well as apple or pear) But no-one said anything about Isomalt. I've made a few desserts with it. It works well, but you need to double the weight of the sweetner you are replacing, and its so **** expensive!
Also...stupid question....anyone ever make "mock apple pie"?

[ February 23, 2001: Message edited by: Nutritionpost ]

[SeattleDeb]

Crudeau...I would love the cornbread recipe. Thanks! Does it have creamed corn in it? I want to try one with creamed corn next time.

SeattleDeb:

Well, I will put my old computer back together this weekend and find the recipe for you.

No, it doesn't have creamed corn in it, but I am sure you can add whatever you wish. I would just make it plain the first time, so you can gauge what difference it makes when you add other ingredients.

[lynne]

Iza, I usually use the Joy of Cooking's pound cake recipe, although I've used plenty of others--if you have a favourite, try just using it.

Nutritionpost, I've never used it in it bread recipes--have you? how does it turn out?

By the way, I have to say I've had mixed results with subbing yogurt for the fat when using cocoa powder in chocolate desserts.

Palmier,
I don't remember a product called isomalt
from my studious days. How is it made?
It's a strange task to change over from traditional sugar usage to sub fruits, but think of all the great vits and minerals!
I love to experiment, even when things don't turn out as expected.

Lynne, I remember trying plain yogurt in a bread recipe once, but it totally threw the chemical relationships off. Non-edible describes it. I'm thinking the total sugar content was excessive which
inhibited the rising process. Too funny.

Nutritionpost, Np, Prune

[SeattleDeb]

Thanks Debin...I feel a cornbread cookin' frenzy coming on.. )

[Isa]

Lynne,

Thanks for the info, I do have a copy of Joy of Cooking I'll look up the poundcake.