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Healthy Baking Products and Swaps

These heart-healthy baking essentials will help you trim fat and sodium, plus boost fiber, antioxidants, and whole grains in favorite dessert recipes. Stock up to bake tasty, wholesome goodies.

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    • Reduced-Fat Swap for Margarine

      Baking product: Unsweetened applesauce

      Baking tip: Cut fat and boost vitamin C in baked goods by using unsweetened applesauce to replace half or more of the margarine, shortening, or oil.

      Recipe that makes the swap:

    • Antioxidant-Rich Swap for Unsweetened Baking Chocolate

      Baking product: Naturally unsweetened cocoa powder

      Baking tip: Use 3 tablespoons of natural, unsweetened cocoa plus 1 tablespoon of canola oil to replace 1 ounce of unsweetened baking chocolate.

      Recipes that make the swap:

    • Cholesterol-Lowering Swap for Flour

      Baking product: Oat bran

      Baking tip: Add cholesterol-lowering soluble fiber to your recipes by replacing a few tablespoons of flour with oat bran. It keeps baked goods moist, too.

      Recipe that makes the swap:

    • Reduced-Fat Swap for Cooking Oil

      Baking product: Bananas

      Baking tip: Mashed ripe bananas work as a healthy and flavorful fat substitute. Mashed bananas infuse baked goods with their flavor, so only make this swap in recipes that have strong enough flavors to mask the banana or that you want tasting like banana. Start by replacing half the amount of oil for banana and adjust as needed.

      Recipe that makes the swap:

    • Healthier Swaps for White Flour

      Baking products: Whole wheat flour, white whole wheat flour, whole wheat pastry flour

      Baking tip: Higher in fiber and antioxidants than all-purpose flour, whole wheat flour can replace up to half the refined flour in recipes. White whole wheat flour bakes like traditional whole wheat flour but is light in color because it's from white wheat.

      Recipes that make the swap:

    • Good Fat Swap for Regular Canola Oil

      Baking product: Spectrum organic canola oil

      Baking tip: This all-purpose canola oil is obtained by a mechanical (expeller-pressing) rather than chemical method. It's high in good monounsaturated fat.

    • Lower-Sodium Swap for Baking Powder

      Baking product: Sodium-free or reduced-sodium baking powder

      Baking tip: Replace your baking powder with a sodium-free version, such as Hain Featherweight Baking Powder or Rumfod Reduced-Sodium Baking Powder, to save up to 480 mg of sodium per teaspoon.

    • Reduced-Calorie Substitutes for Sugar

      Baking product: Sugar substitutes such as Splenda, Sweet'N Low, Truvia, and Nevella

      Baking tip: Save calories by substituting traditional cane or brown sugar with a sugar substitute. Follow the substitute package directions to use an equivalent product amount.

    • Healthier Fat Swap for Butter

      Baking product: 60% to 70% vegetable oil spread or olive oil spread

      Baking tip: Many vegetable oil spreads are trans-fat-free and have heart-healthy EPA and DHA omega-3 fats. They also have less saturated fat than butter.

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      Bonus! Add Antioxidant-Rich Walnuts

      Baking product: Chopped walnuts

      Baking tip: Add chopped walnuts to your baking recipes to boost your intake of heart-healthy antioxidants and omega-3 fats.

      Recipes that include walnuts:

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      Next Slideshow How to Make a Healthy Sandwich

      How to Make a Healthy Sandwich

      These low-calorie sandwich solutions help you enjoy your favorite lunch the healthy way, without sacrificing taste or satisfaction. We'll help you start a sandwich from scratch and give you recipes for making quick and easy sandwiches.
      Begin Slideshow »

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