Yogurt replaces fat, adds flavor

April 21, 2010 at 12:00a.m.

McClatchy Newspapers

When it comes to baking light, yogurt is an ingredient workhorse.

The tangy, low-fat dairy product reduces and in some cases eliminates the need for higher-fat ingredients.

Lemon Yogurt Poppy Seed Loaf is a lovely addition to any brunch.

The quick bread gets its zing from nonfat lemon-flavored yogurt, a good source of calcium.

Making a switch to low-fat milk and egg whites in baking further reduces the fat content, while lemon juice intensifies the sunny flavor of the yogurt and adds a shot of vitamin C.

Shopping tip: Self-rising flour is all-purpose flour that has had the salt and baking powder already added to it.

Cooking tip: Be careful not to overmix the batter or your bread will become heavy.

To fold the two mixtures together, Barron’s “Food Lover’s Companion” recommends using a rubber spatula.

Cut down vertically through the egg white and yogurt mixture, move spatula across the bottom and up the other side of the bowl in what the authors refer to as a “down-across-up-and-over-motion.” Rotate the bowl a quarter turn and repeat the motion. When just combined, add flour and fold again.