Cookie recipes don’t fare as well with substitutions, unfortunately, but you can try substituting a little bit of fruit puree for butter (and up to half) and see how you like it. Plain non-fat yogurt can be used to substitute for sour cream in baking and cooking with no discernible difference.
Other low-fat substitutions:
•1 cup whole milk = 1 cup skim milk
•1 cup buttermilk = 1 Tbsp vinegar OR 1 Tbsp lemon juice + enough skim milk to make 1 cup
•1 cup heavy cream = 1 cup evaporated skim milk OR 1/2 cup low-fat yogurt + 1/2 cup low-fat cottage cheese
•1 cup sour cream = 1 can chilled evaporated skim milk whipped with 1 tsp lemon juice OR 1 cup low- or non-fat yogurt
•1 cup cream cheese = 4 Tbsp margarine + 1 cup dry low-fat cottage cheese (+ a little skim milk if needed)
•1 cup butter or oil = 2/3 cup applesauce or other puree
•1 egg = 2 egg whites
Do you have any tips for low-fat baking?
