Replace the butter in your recipes with non-fat yogurt and you reduce the total calories, fat and cholesterol of the recipe. The amount of yogurt you use in proportion to the butter in the recipe will determine the final texture. The greater percentage of yogurt you use, up to a complete replacement of the butter, will create a cookie, cake, muffin or brownie with more moisture. The acidity of the yogurt will require the addition of baking soda to keep the recipe chemically balanced, as butter is not as acidic as yogurt. Butter flavoring is optional to enhance the butter taste of the final dish. Look for it with the other baking extracts in grocery stores.
Things You'll Need
- Cheesecloth (optional)
- Colander (optional)
- ¼ tsp. baking soda per ½ cup yogurt
- ½ tsp. butter flavoring extract (optional)
Optionally, drain the yogurt in a cheesecloth lined colander in the refrigerator overnight before baking for a thicker final product. Alternatively, use an equal amount of Greek-style yogurt instead of standard yogurt as it has already been strained.
Reduce the butter by half. For instance, if your recipe calls for 1 cup of butter, use ½ cup butter.
Measure a quarter of the original total butter required tor the yogurt amount. For example, if the original recipe called for 1 cup of butter, use ¼ cup yogurt.
Combine the butter and drained yogurt together. Use this butter and yogurt mixture when the recipe requires the butter added. Optionally, substitute all of the butter with strained yogurt to create a lower-fat, more moist baked good.
Optionally, add ½ tsp. butter flavoring extract with vanilla extract or eggs in the recipe. This will enhance the butter flavor of the recipe.
Mix in ¼ tsp. baking soda into the dry goods for every ½ cup of yogurt used. For example, if you use ¼ cup yogurt, add 1/8 tsp. baking soda to the dry goods.
Bake your recipe as directed.
- Photo Credit yogurt image by Renato Francia from Fotolia.com
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