[typography font="Delius" size="22" size_format="px"]Secret Ingredient of the Month: Egg Beaters[/typography]
So I’m excited to announce a new monthly feature I’m starting, called, ”Secret Ingredient of the Month”. These posts will be devoted to sharing sneaky substitutions to lighten up your baking and pack some extra nutrition into your cooking.
I’m going to pick one healthy ingredient every month to highlight and show you various recipes you can use it in to create truly delicious (and lighter!) baked goods and meals. We all know that substituting applesauce or light sour cream into recipes can help slash calories, but knowing when you can and can’t is the problem! Not all recipes are created equal, depending on the flavor and texture you’re going for, certain substitutions work better than others.
Also, in case you haven’t all figured this out yet… I love food. Which means I’m not going to bake cakes with diet coke or brownies with only a can of pumpkin. I want to find smart substitutions to create truly delicious food. My goal is for you to taste my recipes and say ‘this is amazing!’, not ‘this is great for a lighter recipe’. You can have the best of both worlds :)
One more side note, I try to eat as locally, sustainably, and naturally as I can at home. For this reason I’m also not going to use any artificial sugar substitutes. If you would like to, feel free to substitute in my recipes, it will definitely slash calories!
So now for a sneak peak at February’s Secret Ingredient of the Month!
[typography font="Cantarell" size="18" size_format="px"]Introducing….. Egg Beaters![/typography]
These work great in a number of different baked goods and meals. They slash calories and fat while still producing the same delicious texture as regular eggs. The possibilities are endless! The substitution of egg beaters in baked goods is not a 1:1 ratio. Nabisco, the company that sells Egg Beaters, suggests using 1/3 cup for every whole egg in a recipe that calls for 1 or 2 eggs. In recipes that call for 3 or 4, use 1/4 cup egg beaters per egg and then reduce the amount of liquid in the cake by 2 tablespoons. If a recipe calls for 4 more eggs, egg substitute will not work. I know all of these rules can get boring…. so that’s why I’m going to give you a bunch of yummy recipes to try for yourself that I have already tested and loved. Starting with this Sour Cream Pound Cake I found in Cooking Light Magazine. I’ve made this pound cake several times for family get togethers, parties, holidays, etc. and it’s a hit every time! Super yummy and a perfect debut for my egg beaters! This cake is super moist, rich, and soft… Mmmmmm! Top with whipped cream and berries… go ahead and start dreaming of summer!
[typography font="Delius" size="24" size_format="px"]Sour Cream Pound Cake[/typography]
- 3 cups sugar
- 3/4 cup butter, softened
- 1 1/3 cups egg substitute
- 1 1/2 cups low-fat sour cream
- 1 teaspoon baking soda
- 4 1/2 cups sifted cake flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- fresh berries (your choice, I like strawberries!)
- Preheat oven to 325°.
- Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute, beating well.
- Combine sour cream and baking soda. Stir well, and set aside.
- Combine flour and salt. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
- Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Garnish with your choice of fresh berries and whipped cream!
Yields 24 serivings
Nutrition (per slice); Calories: 250, Fat: 7.7
Store in a cake stand or airtight container for up to 3 days.