Ingredient Substitutions

Hot CocoaBy Diane Ruyack

If you don’t have a particular ingredient for a recipe — or you don’t want to buy it, or you run out while you’re cooking — here are some swaps you can make with ingredients at hand.  For sour cream or mayonnaise use fat-free, plain Greek yogurt. It is just as thick and creamy with less fat and double the protein.  Idea: Mix a scoop of Greek yogurt with salsa for a dip. Equal amounts of yogurt can be used instead of sour cream.  For butter, half is replaced with half as much yogurt. (1 cup of butter would become ½ cup of butter and ¼ cup of yogurt.)  For shortening or oil, replace half the oil with three-quarters the amount of yogurt. (For example, instead of 1 cup of oil, use 1/2 cup of oil and 1/4 cup plus 2 tablespoons of yogurt.)

Swap out the oil in baked goods with the same proportion of applesauce,  strained prunes (use baby food, if you want to save a step), mashed banana, pumpkin puree.  You may want to reduce the sugar a little since fruits are sweet.

If you are out of eggs for baking, mix 1 tablespoon of ground flax seed with 3 tablespoons of water or for  2 eggs substitute 1 egg + 2 whites or egg substitute.

Regular whole wheat flour can be strong in flavor and texture, but there are two kinds of whole wheat flour that are closer replacements for all-purpose flour. When a recipe calls for all-purpose flour, you can substitute white whole wheat flour or whole wheat pastry flour for 25 – 50 percent of the amount. Both of these swaps work great for many baked goods, but may present too much flavor for the most delicate items like angel food cake.

Another simple substitution for 1 ounce of chocolate is 3 tablespoons cocoa. Making frothy hot cocoa is easy just use 1 c. milk, 2 tbsp of sugar, 2 tbsp water, 1 tbsp cocoa powder cook on low until desired temperature! Whisk until frothy.  Bottoms up!

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