Following on from last week’s account of a disaster averted while trying to alter a recipe, I’m sharing a wonderful post I found on-line this week. It’s all about how to make successful substitutions, mainly in baked goods, but in other ways, too.
One suggestion I liked: Brown rice cereal has half the calories and more fiber than Rice Krispies, plus there’s no added sugar. But then I checked the Rice Krispies label. Rice Krispies is fortified, so has more vitamins and minerals and just a little sugar. Add some flaxmeal to boost the nutrition and you’re flying! Conclusion: Make substitutions when it suits your nutrition goals. Do the research.
If you HAVE to have a festive dessert (and who doesn’t, from time to time), how about using “Fluff” as an icing? I’m not sure yet how readily this marshmallow topping is available where you (or I) live, but if you can’t find it, I know for a fact you can melt common-rabble marshmallows in the micro. And if you act quickly, perhaps this would work as a cake or muffin topping. Personally, I’d prefer a meringue topping, another idea contained in this graphic. As egg whites are not a processed food, it’s you, not a manufacturer, who controls what goes into the mix.
Check out the many ideas for reducing butter and sugar in baking, too. I see prune butter is included, one of the ideas I mention in my book. And of course stevia is front and centre, something I’ve taken to using for a lot of things, lately.
So without further ado, here’s the poster. Happy baking for healthy eating!