One reason I've experimented with sweets is that I've been on the hunt for Real Food alternatives to Big Food / Diet Industry snacks. Main gripes with so many of these cookies and bars:
- Don't have all that fewer calories
- Taste like chemically-flavored cardboard
- Contain dozens of unrecognizable and/or unpronounceable ingredients
- Shelf life of centuries
As a favor to my mother, for my initial foray, I made the recipe "as is" - no crazy yogurt or applesauce substitutions. Which means there's a lot of sugar in these suckers. And I'm ok with that for the most part. However, I would like to experiment more with some healthy substitutions, just so long as the integrity of the recipe isn't completely compromised. (For example, I don't want to repeat the Great Spaghetti Squash Switcheroo of my WW days. That's NOT spaghetti. I'm not fooled and now I hate life. I like squash enough, but I like pasta, too. Alright, I've managed to refind my will to live....)
So if anyone knows about subbing out ingredients in baking, please drop me a line. Is applesauce generally a sub for butter? Or sugar? And yogurt? I would like to take a recipe I know I like and maybe sub out 1/2 of a less healthy ingredient (sugar) with a better choice and see how that comes out. It will likely take some experimentation, I suppose.







