Healthier substitution ideas.

Ingredient Healthy Substitution:

Whole milk (one cup)- One cup fat-free or nonfat milk plus one tablespoon of unsaturated oil like safflower or canola

Heavy cream (one cup)- One cup evaporated skim milk, or one cup cup half and half

Sour cream- Low-fat Greek yogurt

Cream cheese- Four tablespoons margarine blended with one cup dry low-fat cottage cheese; add a small amount of fat-free milk if needed

Butter (one tablespoon)- One tablespoon polyunsaturated margarine or 3/4 tablespoon polyunsaturated oil like safflower oil

Shortening (one cup)- Two sticks polyunsaturated margarine like original Earth Balance or Smart Balance

One Egg- One egg white plus two teaspoons of unsaturated oil (canola or safflower) or commercially made, cholesterol-free egg substitute, 2 Egg Whites or ¼ C Egg Substitute or 2 Tablespoons Mayonnaise (Best in cake batter),  Half of a mashed ripe banana with 1/4 teaspoon of baking powder can be used in replacement of an egg. You can also use one tablespoon of powdered flaxseed soaked in three tablespoons of water.

Unsweetened baking chocolate (one ounce)- Three tablespoons unsweetened cocoa powder or carob powder plus one tablespoon polyunsaturated oil (like safflower or corn oil) or margarine. Carob is sweeter than cocoa, so reduce sugar in recipe by 1/4.


1 C White Sugar: 2/3 C Agave Nectar + ¼ or 1/3 C Reduction of all other Liquids, 1 C Sugar Substitute (ex: Splenda. Check the label for exact substitution amounts)

1 C Powdered/Confectioners Sugar: 1 C White Sugar + 1 tablespoon Cornstarch (Blended in food processor to create a more powdery texture)

1 ounce Unsweetened Chocolate: 3 tablespoons Cocoa + 1 tablespoon butter/margarine/vegetable oil