Baking Tip: Yogurt for Butter

While searching for ways to make healthier baked goods, I came across some information over at Taste of Home about using yogurt as a substitute for butter. I thought it would be fun to share this info, which I've changed slightly, on my blog. Happy, healthy baking!

• When a recipe calls for butter, replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt. It's healthier and makes your baked goods so moist!
• When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example, instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt. I also find applesauce a great substitute for oil, I sub that equally (1/2 cup applesauce for 1/2 cup oil). This isn't for every recipe but works great for muffins, sweet breads and some cookies.
• Substitute yogurt cup for cup for sour cream in recipes.
• Try yogurt instead of water or milk in a recipe. Start by substituting 1/4 of the liquid with yogurt, up the amount depending on your result and preference. It really makes a creamier, more flavorful result.
• I've found both vanilla yogurt and plain yogurt to work well so use what you prefer.