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Home > Slideshows > Healthy Baking Swaps

Baking Swaps: Greek Yogurt

Healthy Baking Swaps

Sure, Greek yogurt is heralded for a lot of varied uses and benefits, but Alison Lewis, a noted recipe-developer and cookbook author, likes that you can swap it for fats when baking. "I prefer nonfat or low-fat Greek yogurt because it is very high in protein and low in fat, carbohydrates and sodium," Alison told us. "It is fabulous in baking, especially when you're substituting it for milk and sour cream."

Alison has a few ways you can use Greek yogurt in your baking:

  • When a recipe calls for butter, replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt.

  • When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example, instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt.

  • Substitute yogurt cup for cup for sour cream in recipes Give this tip a try with Alison's

Banana Bread with Greek Yogurt.

You could even make your own dairy-free yogurt.

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