How to Bake With Yogurt

Yogurt isn't just a healthy dairy treat anymore. It now also serves as a common substitute for high-fat ingredients in baking. Yogurt adds moistness, creaminess and tenderness to baked foods, along with protein and calcium. Baking with nonfat yogurt eliminates most, if not all, of the fat in a recipe. Yogurt can replace butter, oil, shortening, and sour cream.

Things You'll Need

• Vanilla yogurt
• Measuring cup
• Recipe

Instructions

1. Replace butter or sour cream in a recipe by adding yogurt ounce for ounce. If a recipe calls for ½ cup or 4 ounces of butter, replace it with ½ cup or 4 ounces of vanilla yogurt.

2. Reduce the amount of oil or shortening by adding yogurt. Substitute yogurt for oil or shortening by adding half of the amount called for in the recipe with yogurt. If the recipe calls for ½ cup of oil or shortening, use ¼ cup of oil or shortening and ¼ cup of vanilla yogurt.

3. Replace milk or water in a recipe with yogurt to add creaminess. But replace only ¼ of the total liquid required with yogurt. If 1 cup of milk or water is needed for a recipe, add ¾ along of the liquid with ¼ cup of vanilla yogurt.

Tips & Warnings

• Yogurt can add a tangy taste to bake goods, depending on the yogurt brand. Dannon and Stonyfield are two brands are recommended for use in baked goods as they are not as tangy as some other brands.

References

• Yogurt For Lower Fat Baking
• Tips On Baking With Yogurt