Don’t play with your food. While this may be a common directive for many families at the dinner table, it doesn’t always apply to kitchen creatives determined to make baked goods both healthy and satisfying. Myself, included.
Earlier this year, Serious Eats posted an article comparing applesauce and non-fat yogurt in place of oil in boxed brownie mixes. In this head-to-head competition, yogurt created a “rich and velvety” taste and texture that rendered it the winner. The lactic acid in yogurt tenderizes the flour and helps keep baked goods moist and light, while cutting fat and calories. Continue reading