Substituting ingredients in recipes

I would like to modify some old holiday favorites and make them as healthy/low cal as possible, by substititing ingredients (ie; splenda instead of sugar). So I was wondering if there is a lower calorie substitute that I can use in recipes that call for butter/margarine?  As well, is there any other commonly used baking ingredients that I could make substitions for that would make my recipes lower calorie??

Thanks!

The one time I tried to sub splenda 100%for sugar in gingerbread and cheesecake (I even used the splenda "baking blend"), it did not turn out so good.  I tried a half splenda approach for the next batch of gingerbread, and while it was better, it was still lacking.  It might be different on other things, but I'll make those the old fashioned way from now on.

For baking, the most common sub for butter, I think, is applesauce, although it may not work in some cookie and cake recipes that rely on the butter to provide a certain texture. (Particularly if you have to cream the sugar with the butter.)

I've never had a problem subbing egg beaters for eggs in any recipe. 

Here are some more suggestions.

Original Post by santonacci:

The one time I tried to sub splenda 100%for sugar in gingerbread and cheesecake (I even used the splenda "baking blend"), it did not turn out so good.  I tried a half splenda approach for the next batch of gingerbread, and while it was better, it was still lacking.  It might be different on other things, but I'll make those the old fashioned way from now on.

For baking, the most common sub for butter, I think, is applesauce, although it may not work in some cookie and cake recipes that rely on the butter to provide a certain texture. (Particularly if you have to cream the sugar with the butter.)

I've never had a problem subbing egg beaters for eggs in any recipe. 

Here are some more suggestions.

 Thanks for the link, it is very helpful. Also, I will take your advice and use half splenda, half sugar.

As far as the fat goes - it depends on the recipe.  If it calls for the butter or other fat to be creamed with the sugar, you will not get the result you expected if you use applesauce instead.

If, however, it's a quick bread type of recipe where the wet ingredients are combined, then mixed with the dry ingredients, you might not be able to tell the difference.

I suggest finding a low calorie dessert cookbook in the library.  Baking requires precise measuring and mixing.  It's more like chemistry than cooking.  You have to follow the recipes exactly if you expect them to turn out. 

I agree with clarelaine. It's been said that cooking is up to the creativeness of the cook, but that baking is science, and I agree with this. If you toss out one little ingredient altogether, say 1 tsp. of salt from a loaf of bread, for example, your recipe will be drastically different. (f.y.i.: in bread the sugar feeds the yeast, which helps the dough rise, but the salt keeps the yeast from going too crazy. It kind of holds it in check somewhat.)

I've had a lot of success by using the substitutes for sugar used in the book Eat Well, Live Well by Pamela M. Smith, R.D. She tells the proper amounts to use which is really helpful. When cooking I primarily use extra virgin olive oil, as I believe that's the healthiest fat option available. (It's high in the heart healthy fats, low in saturated fat and is not refined unlike other oils.) However, E.V.O.O. isn't a great option for baking because of it's strong flavor, so that's when it's good to use LIGHT olive oil, which is made from a later pressing of the olives, so the flavor isn't as strong.(P.S. for more info. on good fats vs. bad fats, go to www.americanheart.org They have some cool videos (in a cartoon format!) on there that are informative and that my kids loved. These videos are called "The Good Fat Sisters" and "The Bad Fat Brothers".)

One last thing I'd like to point out is that changing a recipe is like trying a new recipe, and I'd suggest trying your modified recipes out at home beforehand instead of waiting until the day of your party. You may find, for example, when you change your ingredients, that you need to modify the baking time as well.

I hope this is helpful. Be sure to write back and let us know what works for you! Happy Holiday Baking!