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Try substituting these popular ingredients for healthier ones!
When your recipe calls for whole milk, use fat-free (skim) or low-fat milk. Best used for: beverages, sauces & baked goods
39 likes 13 comments 151 repins
When your recipe calls for sour cream, use nonfat plain yogurt instead.
130 likes 8 comments 622 repins
Annette Dombrowski I read in Calorie King about using cultured butter milk instead of mayo, and turns out its over half fewer calories and carbs!!
Christi Blackburn Wright Great idea, Annette. I'll have to try that. Thanks for sharing! :)
sue ferenchek DUH!
Renee Schell I love plain greek yogert with strawberry jam and walnuts for breakfast
Karen Helmrich Love, love, love plain greek yogurt!
Baby prunes are a healthy alternative when a brownie or dark quick bread recipe calls for butter.
146 likes 5 comments 748 repins
Kristin Fugate baby food prunes work great! I use it all the time for cookies and they stay moist longer, too!
Sherry Marton-Gilkey Do they act as a laxative still?
Kristin Fugate no, not at all. I only replace half the butter/shortening with baby food prunes. Also, the amount you are replacing with prunes is half what it is in butter. For example, recipe calls for 1 cup of butter---I use 1/2 cup butter and 1/4 cup prunes (the other 1/2 c. is reduced by half to be 1/4). Goodness, I hope that is clear.
Sherry Marton-Gilkey Oh cool! I am gonna try this! Thanks :)
Diana Ruiz How does it taste ???
When your recipe calls for heavy cream, use evaporated skim milk.
36 likes 4 comments 358 repins
Alexis Cousino I'm going to try this one
Karen Noble Can't wait to try it!
Ruth Spohr I have done this for sometime and found it to be a very good alternative plus I always keep it in the cupboard.
VNSNY We did this for our healthy spinach quiche recipe http://blogs.vnsny.org/2012...
Use applesauce and buttermilk when your recipe calls for vegetable oil, butter or margarine.
56 likes 5 comments 425 repins
Annette Dombrowski Does anyone know what the amounts are for substitution?
Livie Lou My mom does this all the time with cakes and brownies. You just use the amount called for.
Patty Notch Yay AE Dairy products!
Karen Noble Great suggestions!
When your recipe calls for seasoning salt, use salt-free dried herb blends, fresh herbs, garlic or fresh peppers.
14 likes 124 repins
Use mini chocolate chips, not chocolate chunks.
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Kathy Boles I switched and use about 1/2 as much--they disperse in batter much easier due to their size--my girls have never noticed!
When your frosting recipe calls for butter, try marshmallow cream instead.
124 likes 23 comments 713 repins
Stephanie Graham-Strohmenger have you looked at the ingredients for Fluff, no way am I eating that. I will stick with the butter
Tara Hutto Rather have the whole butter vs. that processed fluff in a jar any day! Same with the whole milk. Unprocessed vs. processed...unprocessed is better!
Carol Blake Fail!
Jo Ann Wright I'll just eat the marshmallow cream by itself and skip the cake entirely!
Karen Noble Just might work!
When your recipe calls for sour cream, use low-fat yogurt and cottage cheese.
44 likes 3 comments 329 repins
webber naturals Or instead of mayo, use greek yogurt.
Amanda Barrie Nah, gimme the fatty stuff!
Annette Dombrowski What is the principal behind the cottage cheeze?
Fetching pins…
Donna Bruno I made the mistake of using 1% in pudding and it was a disaster. I can't imagine how horrible skim would be: you would probably have to drink it!
L'Briska Robertson The lower the fat, the more chemical processes it had to be put through in order to make it that way. We try to stay away from cow's milk all-together. Even in organic milk, you are most assuredly getting milk from a pregnant cow and we don't need those extra hormones either.
Annette Dombrowski I currently use this alternative.
Erica Toyama Organic whole fat milk is the healthiest by far
Laura Anderton Wanna know what is in your milk? Own a cow!