Healthy Family Tip: Better Baking with Yogurt

December 12, 2012

OneHungryMama Healthy Holiday Baking with Yogurt

Have you started your holiday baking? Me either, but I’m planning! Perusing my favorite food blogs, scanning Pinterest, and flipping through my food magazines is my favorite part of holiday cookie season. (I have even already rounded up 8 delicious holiday cookie recipes on Cool Mom Picks!) My least favorite part of holiday cookie season is all the sugar and butter. So. Much. Butter. Good thing that my friends at Chobani sent this awesome substitution chart.

Seriously, that pic above isn’t even the whole chart and it’s insanely useful! (You can see the full chart below.)

Have you ever used yogurt in baking? If you have, you already know that it takes nothing away from your treat other than fat and calories. Woo hoo! If you haven’t baked with yogurt, you’re in for a treat. If you don’t believe me, give this recipe for my Orange Double Chocolate Chunk Cookies a try or use yogurt in a quick half batch of your favorite cookie recipe.

Whether you’ve baked with yogurt or not, having a conversion chart on hand will most definitely help. If you hang it in your pantry or inside your cabinet door, this chart will also remind you to use yogurt instead of grabbing that second stick of butter. (Here’s a printable version of the chart.)

OneHungryMama Chobani Yogurt Conversion Chart

To be clear—because, you know, it’s good to be clear about this stuff—this is not a paid endorsement for Chobani. I do buy and very much enjoy Chobani. I also buy Stonyfield Greek-style yogurt. Both work for me. I love Chobani flavors (I usually opt for plain, but the pineapple and blood orange are our favorite treats!). I also love that Stonyfield is organic. I’m committed to both brands.

You should buy whatever brand you believe in, but keep in mind that this conversion chart is for thicker, Greek-style yogurt. Also, in general, I recommend that you keep plain yogurt on hand. It’s way healthier than flavored yogurt (regardless of brand) and it’s more flexible. You can make your own flavors with simple, whole food toppings, you can use it instead of sour cream, and now you can easily use it in your baking!!

If you’re feeding a bambino, you can read more about why I think that yogurt is a ‘Baby’s Best Bite‘. And no matter how old your kids, read my post “All About Yogurt,” especially the part on yogurt marketing. You’ll find it packed full of super useful info.

Happy baking!


4 Responses

  1. Heather says:

    Love this, thank you for sharing. I’m planning on doing the holiday cookie baking this weekend. I’ll do test to see if this works with GF flours too.

  2. One Hungry Mama says:

    Ooh, Heather, great idea about testing on GF flour blends. If you’re able, report back!

  3. Bubu says:

    This is great advice and so timely, definitely want to try it. Quick question: what kinds of plain greek yogurt are you using: nonfat, lowfat, whole fat, doesn’t matter?

  4. It doesn’t matter so much. One of the many great things about Greek yogurt is that the amount of fat doesn’t impact the consistency too much, and the consistency is what matters here. When you eat it straight, you may detect a difference, but mixed into a baked good, again, it doesn’t make much of a difference. Happy baking!

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