After gorging on holiday desserts, it isn't hard to make a New Year's resolution to eat more healthfully and drop a few pounds. Sticking to it, however, is another story. The long, freezing winter ahead can look pretty bleak if it doesn't include steaming mugs of cocoa and cookies warm from the oven. That's why this month I'll be reviewing low-fat baking mixes. There is room in every diet for dessert, right?
When you're cutting calories, it's difficult not to fantasize about the foods you "can't" have-especially ones that involve chocolate. But it is possible to have your brownies and your bikini bod, too.
One simple trick is to replace the oil called for in most boxed brownie mixes with either applesauce or plain yogurt (or even a Greek yogurt). Both methods yield treats that are virtually fat-free, but which one tastes better? I decided to test them both side-by-side to see which produced the fudgiest, gooiest results.
I chose Betty Crocker's Fudge Brownie Mix for its straightforward, familiar flavor and its availability. To prepare the mix the regular way, you add 2 eggs, 1/4 cup of water, and 1/2 cup of vegetable oil.
Applesauce
I swapped in 1/2 cup of plain Mott's applesauce for the oil and stirred the mix until it was smooth and blended. I baked the brownies in a 9x13-inch pan for a total of 25 minutes-slightly less than the recommended baking time.
When they were done, they were quite thin and spongy in texture. The surface had a dull, almost chalky appearance. I cut them into squares and took a bite from the middle. The flavor was OK (sweet and fudgy) but the texture was dry and chewy. Overall, it was kind of like eating a slightly stale chocolate pancake. That's fine if you're in a ravenous pinch, but it's definitely not a drool-worthy dessert.
Yogurt
Next up was the yogurt variation. For this batch, I switched the oil for 1/2 cup of plain non-fat yogurt. The batter was notably thicker and creamier than the applesauce version. I smoothed it into the pan and set it in the oven for 25 minutes.
This time, my brownies came out raised and puffy in the center with a smooth, glossy crust. I had to wipe my knife between cuts because the insides were so moist and gooey.While the taste of the yogurt brownies was similar to the applesauce brownies, the texture made all the difference-these were rich and velvety.
The Winner?
Yogurt. While you won't be fooled into thinking you're devouring a no-holds-barred, full-fat treat, brownies lightened with yogurt are sure to satisfy your sweets craving, whether a late-afternoon snack or bedtime indulgence.
Make it work: The same rule of thumb for applesauce goes for yogurt: Sub out ¾ cup of oil for plain Greek yogurt. If the batter seems too dry after mixing, stir in additional yogurt. Using 2% Greek yogurt will also add back a touch of fat and creaminess without a hefty caloric cost.
👇🏼 Substitute oil in baking with applesauce or Greek yogurt for a healthier alternative that cuts calories and fat, while still delivering a delicious sweet treat!
The good news is that you can replace some of the oil and still produce moist, delicious brownies that people will want to eat. Mayo Clinic suggests substituting half the oil in your brownie recipe with the same amount of applesauce.
When used properly it will help lighten baked goods up with a creamy, tangy goodness reminiscent of buttermilk. If you're using a cup of butter or less, replace the butter with 1 cup of full-fat Greek yogurt.
Unsweetened applesauce, mashed fruit, or pureed fruit such as bananas, pears, and prunes may be substituted for vegetable oil in baked goods. You can substitute cup for cup. The texture of your foods may be altered slightly. For example, applesauce makes cookies moister and more cake-like.
Applesauce is a 1:1 replacement for oil, so if your recipe calls for half a cup of oil, use half a cup of applesauce instead. If you find yourself in the middle of a recipe and out of oil, use applesauce instead! This trick works in cakes, muffins, cookies, brownies, and any kind of sweet baked good.
Try cutting the oil in your recipe back by substituting ½ of the amount of oil with ¾ the amount of yogurt. For example, if your recipe lists 1 Cup of Oil, try replacing ½ cup of Oil with ¾ cup of yogurt. Try substituting the butter in your recipe with yogurt. Try replacing ½ of the butter with ½ as much yogurt.
Whole-fat Greek yogurt is a great swap for oil in baked goods. It's creamy and rich, and adds a nice texture to pound cakes, cookies, and Blueberry Muffins, plus a bit of extra protein. Due to its thickness, you'll want to add a bit more yogurt to the recipe than the amount of oil called for. Start with a 1:1.25 ratio.
Plain yogurt is an excellent swap for eggs in brownies. For every egg called for, swap in 1/4 cup yogurt. Since brownies are chewy and dense by design, you don't have to worry about adding in extra baking powder or baking soda to counter the fact that yogurt won't help with leavening.
If you are trying to watch your fat intake, especially saturated fat, or just want to boost the nutritional value of your favorite baked treat, substituting applesauce or avocado for some or all of the fat in a recipe not only creates a lighter snack, it also adds a nutrient boost.
Applesauce can be used as a substitute for eggs, butter, oil, and sugar. Interesting, right? At Price Chopper and Market 32, we have a variety of different applesauce. Some include unsweetened, cinnamon, and strawberry applesauce.
If you're looking to make some of your favorite baked goods a wee bit healthier or vegan, applesauce is your magical friend! Applesauce can be used as a substitute for oil, butter, or eggs, and still give you delicious baked treats.
To make the swap, simply skip the oil and fold the Greek yogurt into your wet ingredients as you normally would when making brownies. That's it; no extra steps required. Start with ¾ cup of Greek yogurt per 1 cup of vegetable or canola oil in your recipe and adjust from there.
Unsweetened applesauce, mashed bananas, pureed prunes, or canned pumpkin puree work best as a fat replacement. For best results, replace half of the fat in a recipe with an equal volume of pureed fruit or vegetable.
If you want something that will add moisture to your brownie batter, try using applesauce or a mashed banana. Neither of those are vegetable oil either, but they work pretty well in baked goods. Banana combines well with chocolate. Another possible substitution would be a flax egg.
If you're a health-conscious person, using canola oil will be the best option because it only contains 7% saturated fat (bad fats) and contains the highest omega-3 content among oils, except flaxseed oil. Canola oil doesn't contain any cholesterol too.
the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier.
It makes them richer, adds a fudge-like texture, and enhances the flavor of the chocolate. In addition, it's an incredible preservative, so the brownies stay moist for longer!
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