BAKING WITH YOGURT
Source: the American Institute for Cancer Research
Yogurt, particularly low-fat and non-fat varieties, has a lot to offer health-conscious cooks. This tangy dairy product, which dates back more than 4,000 years, is made of milk that has fermented and curdled because of the addition of "friendly" bacteria. It is these bacteria that give yogurt its tart taste and custardy texture.
Yogurt has many health benefits. Packed with protein and calcium, it is an excellent source of potassium and B vitamins. Yogurt reduces the risk of intestinal infection by harmful organisms such as salmonella and E coli. It may also improve digestion for those who are lactose-intolerant. And one of yogurt's friendly bacteria may even lower levels of certain enzymes that are associated with cancer.
Those who follow a healthful, low-fat diet will be happy to know that yogurt has an added benefit - it can also be used to reduce or replace high-fat ingredients, such as butter, in baking. Best of all about this good news is that yogurt maintains the creamy taste that gives such wonderful "mouth feel" to baked desserts.
You can get great results reducing the fat in your favorite chocolate chip cookie or brownie recipes by substituting non-fat yogurt for some of the fat. Replace half of the butter or other solid shortening with half as much non-fat yogurt. (For example, replace 1 cup butter with 1/2 cup butter and 1/4 cup non-fat yogurt.) If the recipe calls for cooking oil, replace half the oil with three-fourths as much non-fat yogurt, i.e., instead of 1 cup oil, use 1/2 cup oil and 3/8 cup (3/4 of 1/2 cup) non-fat yogurt.
Plain, non-fat yogurt can be used in place of sour cream, cup for cup, in a variety of recipes - and it gives a richer body and flavor than fat-free sour cream. Non-fat yogurt can also replace some of the eggs in certain recipes, like those for coffee cake or cake-like cookie bars.
RAISIN CUPCAKES WITH LEMON YOGURT ICING
FOR THE CUPCAKES:
1 1/2 cups raisins
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1/4 cup low-fat yogurt
2 Tbsp. soft margarine or butter
3/4 cup granulated sugar
1 egg, beaten
FOR THE LEMON YOGURT ICING:
3/4 cup sifted confectioners' sugar
1 Tbsp. low-fat yogurt
1/2 tsp. grated lemon rind
1/2 tsp. lemon juice
Spray muffin tins with non-stick cooking spray or line with paper liners.
In saucepan, cover raisins with water; bring to boil. Reduce heat and simmer for 20 minutes. Drain, reserving 1/2 cup liquid. Let cool.
In bowl, sift together flour, baking soda, cinnamon and cloves.
In separate large bowl, beat yogurt, margarine (or butter) and sugar until well mixed. Add egg and beat well. Stir in reserved cooking liquid alternatively with dry ingredients. Add cooled raisins and mix well.
Spoon into prepared muffin tins. Bake at 375 F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool.
MAKE THE ICING:
Combine all the ingredients in a small bowl and mix until smooth. Spread on cooled cupcakes.
Each of the 12 cupcakes contains 218 calories and 3 grams of fat.
Source: the American Institute for Cancer Research
Yogurt, particularly low-fat and non-fat varieties, has a lot to offer health-conscious cooks. This tangy dairy product, which dates back more than 4,000 years, is made of milk that has fermented and curdled because of the addition of "friendly" bacteria. It is these bacteria that give yogurt its tart taste and custardy texture.
Yogurt has many health benefits. Packed with protein and calcium, it is an excellent source of potassium and B vitamins. Yogurt reduces the risk of intestinal infection by harmful organisms such as salmonella and E coli. It may also improve digestion for those who are lactose-intolerant. And one of yogurt's friendly bacteria may even lower levels of certain enzymes that are associated with cancer.
Those who follow a healthful, low-fat diet will be happy to know that yogurt has an added benefit - it can also be used to reduce or replace high-fat ingredients, such as butter, in baking. Best of all about this good news is that yogurt maintains the creamy taste that gives such wonderful "mouth feel" to baked desserts.
You can get great results reducing the fat in your favorite chocolate chip cookie or brownie recipes by substituting non-fat yogurt for some of the fat. Replace half of the butter or other solid shortening with half as much non-fat yogurt. (For example, replace 1 cup butter with 1/2 cup butter and 1/4 cup non-fat yogurt.) If the recipe calls for cooking oil, replace half the oil with three-fourths as much non-fat yogurt, i.e., instead of 1 cup oil, use 1/2 cup oil and 3/8 cup (3/4 of 1/2 cup) non-fat yogurt.
Plain, non-fat yogurt can be used in place of sour cream, cup for cup, in a variety of recipes - and it gives a richer body and flavor than fat-free sour cream. Non-fat yogurt can also replace some of the eggs in certain recipes, like those for coffee cake or cake-like cookie bars.
RAISIN CUPCAKES WITH LEMON YOGURT ICING
FOR THE CUPCAKES:
1 1/2 cups raisins
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1/4 cup low-fat yogurt
2 Tbsp. soft margarine or butter
3/4 cup granulated sugar
1 egg, beaten
FOR THE LEMON YOGURT ICING:
3/4 cup sifted confectioners' sugar
1 Tbsp. low-fat yogurt
1/2 tsp. grated lemon rind
1/2 tsp. lemon juice
Spray muffin tins with non-stick cooking spray or line with paper liners.
In saucepan, cover raisins with water; bring to boil. Reduce heat and simmer for 20 minutes. Drain, reserving 1/2 cup liquid. Let cool.
In bowl, sift together flour, baking soda, cinnamon and cloves.
In separate large bowl, beat yogurt, margarine (or butter) and sugar until well mixed. Add egg and beat well. Stir in reserved cooking liquid alternatively with dry ingredients. Add cooled raisins and mix well.
Spoon into prepared muffin tins. Bake at 375 F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool.
MAKE THE ICING:
Combine all the ingredients in a small bowl and mix until smooth. Spread on cooled cupcakes.
Each of the 12 cupcakes contains 218 calories and 3 grams of fat.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Tennessee Stack Cake (over 100 years old)
- Dole Mini Upside Downs (pineapple upside down cakes)
- Butter Rum Glazed Applesauce Cake (8-inch square cake)
- Chocolate Angel Wing Cake (using cake mix, coconut-almond tunnel, 1980's)
- Banana Streusel Cake (Duncan Hines Cake Mix recipe flyer, 1974)
- Moss Cake
- Jello Pound Cake (using cake mix, 1970's)
- Watergate Cake with Fluffy Pistachio Frosting
- Rum Cake with Dates for Lorraine
- Cinnamon Crumb Sheet Cake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute