Tips on Baking with Yogurt Please!
I'm in major diet mode, but love to make and eat baked goods. I'd like to experiment more with using yogurt in my baking - especially in muffins, brownies, and cupcakes. The yogurt brownies I made were too tangy for my taste, but the muffins turned out quite yummy. There's always room for improvement! Any tips and/or recipes that you can share regarding baking w/ yogurt would be much appreciated. Thanks!
WOW. Those No Pudge brownies are SO GOOD! DClope, I headed to my nearest TJ's and grabbed a box as soon as I read your post, and I'm so glad I did. They're extremely delicious and fudgy, can't taste the yogurtness at all, and they really make a good-sized batch. Even dividing it up into 16 brownies (at 90 calories each!) I felt like i was getting a good sized brownie. I'm still going to try and come up w/ my own homemade recipe, b/c I'm just that kind of person...but at least now I have a fabulous alternative to keep me going until I perfect my own! Thank you DClope!
Alex, thanks for the links! Those strawberry cupcakes sound yum...if I sub in Splenda and top with something harmless, like Cool Whip Free, I see great low-cal potential in them! Please let me know if you try making them; I'd love to know what the result is
As far as the yummy muffins, I just took my favorite muffin recipe and subbed nonfat stonyfield farms vanilla yogurt for 2/3 of the fat (oil, butter, etc.) called for, and the result was lovely! I really want to try experimenting w/ different fruit flavored yogurts in the batter and contrasting fresh fruit (i.e. strawberry yogurt and fresh blueberries, peach yogurt and fresh raspberries, etc.).
I haven't tried any of these yet, just found them this morning, but there are user reviews. I will definitely try some of these out soon:
VANILLA MARBLED POUNDCAKE
OATMEAL YOGURT MUFFINS
BANANA YOGURT SNACK CAKE
SWEET YOGURT CORNMEAL CAKE
I agree with alex8alot, that the tanginess depends on the brand of yogurt. I eat plain fat free yogurt (mixed with Splenda, flavorings, and fresh fruit), and find that Dannon and Stonyfield, are not particularly tangy. As a matter of fact, I was hoping to find a brand that's tangier. I haven't tried yogurt in baking. Can you please share your yummy yogurt muffins with us? Thanks!
I made this the other day and I love it. The texture is perfect and the flavors very mellow. http://www.slashfood.com/2007/02/24/p...
I find that the tanginess factor is more dependent upon the type of yogurt than the fat content. i onlt bake with the yogurts that I would eat: not watery or sour or low fat, and my results have been good. But then the reason I bake with yogurt is to increase my calcium and protein consumption. I am not sure about low fat baking. Sorry if this is no help!