Just because a goal has been set to eat better, doesn’t mean saying no to dessert. Cut back, yes. But say goodbye to the occasional treat, no way. The easiest way to make a dessert healthier is to make easy substitutions. Nowadays, there are many ingredients and tricks to lighten up baked goods. Here are a few great ways and you probably already have the ingredients in your kitchen.
Unsweetened Applesauce
Unsweetened applesauce may be one of the best healthier baking substitutions. It can be used in place of butter, oil, eggs or sugar (just don’t substitute it for all of those at once). When using applesauce, make sure to it’s unsweetened to avoid extra sugar. And that it’s plain with no extra spices, like cinnamon; unless you want that flavor in the baked good. This works best in cakes, quick breads (banana, carrot, zucchini) and muffins that are already moist. If using in cookies, it will change the texture to more of a cake-like cookie rather than crisp.
- For Butter or Oil: It’s a 1:1 (one to one) substitution. Swap all the butter/oil or just part. So, for example, if the recipe calls for 1 cup of butter, use 1/2 cup butter and 1/2 cup unsweetened applesauce. If swapping for oil (like in a cake) and the recipe calls for additional liquid, reduce the other liquid; typically by 1/4 cup. Just note, applesauce does add moisture and density. Adjust your recipe accordingly.
- For Eggs: Use 1/4 cup of applesauce for an egg.
- For Sugar: Swap sugar for applesauce using a 1:1 ratio. But if the recipe includes added liquids, because of the moisture applesauce adds in this swap, make sure to reduce the liquid by 1/4 cup.
Avocado for Butter
Mashed avocado can be swapped 1:1 for butter. If will, however, give the baked good a slight avocado flavor so keep that in mind when substituting. This swap works best in chocolate recipes where the avocado flavor is masked.
Mashed Banana for Eggs
Swap mashed ripe bananas for eggs when baking. 1/4 cup mashed banana can be substituted for 1 egg. The banana does add its flavor, so keep that in mind when swapping.
Greek Yogurt for Sour Cream
If the recipe calls for sour cream, swap with equal amounts of Greek yogurt. Greek yogurt gives the same results.
Milk for Cream
Canned evaporated milk, whole or reduced-fat milk can be substituted for cream for cakes 1:1. We would not recommend swapping for recipes that require whipped cream though. They need the fat from the whipped cream.
Fruit Purees for Butter and Oil
Fruit puree, like pumpkin, banana or prune, can be swapped for butter and oil. 3/4 cup of puree should be used for 1 cup of oil. If subbing for butter, it’s a 1:1 ratio. Choose the puree that works best with the recipe because the puree flavor will be in the baked good.
Vanilla Extract for Sugar
1 teaspoon of vanilla extract can be swapped for 1/4 cup sugar. We would not recommend swapping any more than 1/4 cup, though, because it will adjust the texture of the baked goods. This is a great swap for muffins.