A few years ago I read a study that said,
One cup of whole milk has as much saturated fat as 5 strips of bacon.
One cup of 2% milk has as much saturated fat as 3 strips of bacon.
One cup of 1% milk has as much saturated fat as 1 and 1/2 strips of bacon.
I had already switched to 2% milk by then. Now, I drink or put 1% milk on my cereal. I only use 2% for special holiday baking. I use non-fat plain yogurt for my daily baking uses, now. This idea came from a family friend suggesting I put sour cream in a failed pan of cornbread and a brand name yogurt commercial came to mind.
One cup of Sour Cream has 26g of saturated fat of its 45g of total fat content.
One cup of Low-Fat Yogurt has 2g of saturated fat of its 4g of total fat content.
Combine those with the fat grams on butter or oil was still too high for me.
One cup of NonFat Yogurt has 0.2g of saturated fat of its 0.7g of total fat content.
So, it was a better choice for lowering the fat content in the baked goods in my home.
The first thing I tested on was Sweet Potato Pie. I loved making and eating this pie but it is very heavy. Once I learned how to switch the milk for yogurt it became a hit in my home.
Low Fat Sweet Potato Pie (Recipe found on
Diet Solutions Facebook Page)
Ingredients
• 3 sweet potatoes
• 1/2 cup unsalted butter, softened
• 1 Tbsps vanilla extract
• 2 1/2 cups sugar
• 2 Tbsps pumpkin pie spice
• 4 eggs, beaten
• 1/4 cup water
• 1/2 cup plain nonfat yogurt
• 2 (9 inches) unbaked 9-inch pie crusts
Directions
1. Wash and dry sweet potatoes. Put on baking pan unwrapped. Bake at 350 ° for about 1 hour and 45 minutes or until potatoes feel soft. Remove from oven, cool and peel. Keep oven at 350 °
2. In a large bowl, combine sweet potatoes, butter, sugar, vanilla and spice mix. In a small bowl, whisk together the eggs, water, and yogurt and blend into the sweet potato mixture.
3. Pour into pie shells and bake in preheated oven for 60 minutes, or until done.
Cornbread is an item on my "Burned Out" list for me but eaten in my home weekly. My 1st time using yogurt in cornbread is a blessed result of me praying that it came out ok. If you mess up cornbread in my Texan, southern, black home, your feelings will be hurt. I thank God for those results. Now, my household does not want it made any other way. Recently, I ran out of yogurt and used canned milk and they noticed.
Ingredients:
• 1 cup yellow or white cornmeal
• 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1/4 teaspoon baking soda
• 1 egg, lightly beaten
• 1 cup (8 ounces) fat-free plain yogurt
• 1/2 cup water
• 2 Tbsp. canola oil
• 2 tsp sugar
Directions:
1. In a large bowl, combine the first four ingredients.
2. In another bowl, combine the egg, yogurt, water, oil, and sugar.
3. Stir into dry ingredients just until moistened.
4. Pour into an 8-in. square baking dish coated with cooking spray.
5. Bake at 425° for 16-20 minutes or until a toothpick comes out clean.
Easier Yogurt Cornbread (Recipe is my own recipe)
Ingredients:
• 1 (8 1/2 ounce) box corn muffin mix
• 1 egg
• 1/3 cup yogurt
• 3/8 cup (6 Tbsp.) water
Directions:
1. Mix all ingredients well.
2. Use either cupcake paper cups or a greased pan.
3. Bake at 400 ° or according to box instructions for 20-30 minute
Whenever I attend a Soul Food theme luncheon or dinner I hope somebody brought either some vanilla ice cream with the cobbler or a pound cake. If not I opt out of eating dessert. So, this one is for the pound cake makers that understand that everyone does Not eat Banana Pudding or Peach Cobbler. Oh yeah, I don't like Banana Pudding or Peach Cobbler. LoL
Ingredients:
• 3/4 cup butter, softened
• 2 1/4 cup sugar
• 3 eggs
• 2 1/4 cup all-purpose flour
• 1/8 tsp. baking soda
• 3/4 cup plain nonfat yogurt
• 1 tsp. vanilla flavoring
• 1/4 tsp. almond extract
• 1/4 tsp. lemon extract
Directions:
1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
2. Add eggs, gradually; after each 1/4 cup addition, beat well.
3. Combine flour and soda; add to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Mix until well blended.
4. Stir in flavorings.
5. Pour batter into greased and floured 10" Bundt cake pan.
6. Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick inserted in center comes out clean.
7. Cool in pan 10 minutes, remove from pan; allow to cool completely on a wire rack.
I also use non-fat yogurt in other dishes like nacho dips and mashed potatoes. Same taste as sour cream with less of the fat. Valentine's Day is coming up. Add a little non-fat yogurt in place of your regular dairy products in your baked goods. Give your sweetie's something to help them be here a little longer to love you for it. *wink*
As Always, Talking to You in Adult Terms