When you want to reduce the fat content and improve the nutritional value in your cake, cookie, muffin or brownie recipe, substitute yogurt for the vegetable oil. While many cooks use applesauce as an oil substitute in baking recipes, it requires the baker to adjust the sugar amounts to compensate for the sweetness added by the applesauce. When using yogurt instead of oil, you don’t need to adjust the sugar amounts to make the substitution.
Drain the excess liquid off the top of the yogurt. When you open a carton of yogurt, there is usually watering substance floating on the top of the yogurt, which is what you drain off. Your carton of yogurt might not need to be drained.
Read the recipe to determine how much oil it calls for.
Measure out yogurt as you would oil. For example, if the recipe calls for 1/4 cup of oil, measure out 1/4 cup of yogurt instead.
Add the yogurt to the recipe as if you were adding oil. Follow the rest of the recipe.
If you only want to replace half of the oil, do not replace it with the same amount of yogurt. Instead, if the recipe calls for 1 cup of oil, use ½ cup of oil with ¼ cup of yogurt plus 2 tbsp. of yogurt.
References and ResourcesUniversity of Wyoming: Fat Substitution for Home Baking
University of Missouri Extension: How to Modify Recipes to Reduce Fat
Taste of Home: Yogurt for Lower-Fat Baking