LIVING

How To Substitute Yogurt In Baking: (Nearly) No Fat Fudge Brownies Recipe

03/20/2012 03:41 EDT

Is guilt the main ingredient in brownies? The fat content practically guarantees eater's remorse, so trying out a Nearly No Fat Fudge Brownies recipe that substitutes non-fat yogurt for fatty oil or butter makes a lot of sense.

Baking with non-fat yogurt reduces fats found in desserts while maintaining their rich texture, according to TasteOfHome.com. This benefits heart-smart bakers, as baking staples with saturated or trans fats can lead to high cholesterol levels and heart disease, in addition to a larger waistline, JoyOfBaking.com says.

Not to mention a cup of non-fat yogurt contains one-third of the daily recommended calcium intake and an estimated 17 per cent of daily recommended protein, Elaine Magee, MPH, RD writes on WebMD.com. In addition, yogurt is a good source of vitamin B12 and riboflavin.

Try using non-fat yogurt by following the Nearly No Fat Fudge Brownies recipe in the video above (reproduced below), and read on to find out how to replace high-fat ingredients such as shortening, butter, oil and sour cream with this healthy alternative.

Nearly No Fat Fudge Brownies

Recipe courtesy of Astro.

Ingredients:

125 ml (1/2 cup) chocolate, melted

250 ml (1 cup) plain non-fat yogurt

125 ml (1/2 cup) sugar

175 ml (3/4 cup) flour

125 ml (1/2 cup) cocoa powder

1 ml (1/4 tsp) baking soda

125 ml (1/2 cup) water

Directions:

1. Preheat over to 350 F (180 C).

2. Mix melted chocolate, plain non-fat yogurt, and sugar in a bowl.

3. Use a sieve to sift baking soda, flour and cocoa powder into chocolate mixture and stir until combined.

4. Add water into mixture and stir until combined. Pour into a pan measuring 8”x8” and insert into oven.

5. Bake for 20-25 minutes. Test with a toothpick.

6. Let cool.

*NB: Low-fat recipes can turn out exceptionally dry when overbaked, so be sure to adhere to the toothpick test!

Bakers can substitute yogurt for a variety of ingredients as follows, according to Livestrong.com:

  • Sub in equal amounts of yogurt for sour cream
  • Halve the amount of butter, add 1/4 cup of yogurt for each cup of butter
  • Cut the amount of oil or shortening in half, add 3/4 of yogurt for each cup of oil or shortening that you remove.