FF Baking

Umber's cookie post just made me think about something.  Do any of you know about substituting yogurt for the butter/fat in recipes for sweets ???  I heard that it can be done, but what would be the ratio?  I've substituted Splenda for Baking in recipes calling for sugar without a problem, but I'd like to get rid of the fat altogether.  I have zucchinis from the garden up the ying-yang and would like to adapt a zucchini-blueberry bread recipe I have to be WLS-friendly.

Great idea!  I don't know if there is a rule of thumb that can be used foolproof but I can offer you this:  I have a few Atkin's recipes and the butter or oil is subsituted with an equal part of yogurt and an added equal share of NSA applesausce.  I think the addition is maybe to preserve moisture content?  So, in those recipes the usual 1/2 cup of oil becomes a 1/2 cup of yogurt AND a 1/2 cup of applesauce.  Good luck - Treading

Thanks, I'm going to give it a try and let you know how it comes out!  That zucchini-blueberry bread is delish!

I'm anxious to hear...I'm thinking ahead to the holidays, they'll be here before we know it.

Hey there,
I use unsweetened applesause in place of the fat in cakes.
Works great and you really can't taste any difference.

I use it alot in breads so it should work great for the ones you mentioned.

Have a good night...Laurie

What's the ratio?  Is it 1:1? 

Also, when's the next support group meeting in Nashua?  I'd like to go again.

Have a great day!

Hello,
sorry I took so long getting back to you on this, I do use 1:1
It really keeps the bake goods moist and you can not tell the difference in taste or texture.

Glad you got my Support group message. It will be nice to see you again. Liz is comign so we can hear all about her PS.
She seems to be doing well.

See you on the 20th.....Laurie

Nevermind on the support group, I just read your other message.  It looks like I'll be able to make it too!