We go through a lot of yogurt each week — in smoothies and plain with granola and fresh fruit. But you might be surprised to learn that we also do a lot of baking with yogurt!
That’s right — yogurt is a fantastic substitute for high-fat ingredients in your favorite baked goods, adding tenderness and a pleasant bit of tang. As a bonus, you’re also incorporating some extra protein and calcium into the recipe
Substituting yogurt in baking is pretty straightforward. Here are some ideas to get you started:
1 cup sour cream = 1 cup Greek yogurt
1 cup mayonnaise = 1 cup yogurt
1 cup oil = 1/3 cup Greek yogurt
1 cup butter = 1/2 cup Greek yogurt + 1/2 cup butter
1 cup heavy cream = 1 cup Greek yogurt
1 cup buttermilk = 1/3 cup yogurt + 1/3 cup milk
One of my favorite baked goods made with yogurt is this cranberry lemon bread recipe. Using Greek yogurt in the batter allows you to cut the amount of butter used back to just 1/4 cup, making this a lighter version of this popular recipe.
The yogurt is a fantastic pairing with the bright citrus flavor, and I love the addition of the tart dried cranberries for more texture.
You’ll definitely want to use fresh lemons for this lemon bread recipe. Between the batter and the glaze, you’ll use about three small lemons. I just pick up the bags of fresh lemons at Walmart because I just can’t get enough of the bright zingy flavor!
Make sure to zest all three lemons before juicing, and reserve the zest of two lemons for the batter and the remaining zest for the glaze. If you prefer a less tangy glaze, simply use less lemon zest, but even if it seems a little intense at first, it will mellow out after the bread sits for a short while.
adapted from Ocean Spray
Have you ever substituted yogurt in baking? I’d love to hear some of your favorite recipes!