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Can you use fat free sour cream and fat free cream cheese in the same cake?
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2 Responses for "Fat Free Cake"
I would not recommend using both a fat free sour cream and a fat free cream cheese in a baking recipe. Primarily, the biggest concern would be the lack of moisture, as fat is responsible for maintaining that in baked goods. Additionally, the fat in fat-free dairy is generally replaced with a form of sugar, which would require other adjustments to the recipe. In order to reduce the fat in this recipe, you can do a few different things. You can reduce the fat in eggs called for by replacing with egg white. For a recipe using 2 whole eggs, you would replace with 1 whole egg and two egg whites. Also, rather than fat free products, I would opt to use one reduced fat dairy product, probably the cream cheese and then replace the same amount of sour cream with plain, lowfat yogurt. All of these replacements will help to make your recipe healthier, and yet still flavorful.
FAT FREE CREAM CHEESE IS VERY BLAND AND TASTELESS — USE LOWFAT CREAM CHEESE .
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