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For most substitutions that you are going to make to your recipes, you are looking for ways to reduce the fat content. Here are some standards that you can use. When your recipe calls for:
- Whole milk try substituting with 2% or 1% instead.
- Whole eggs try substituting with an egg substitute or use 2 egg whites for every whole egg called for in the recipe.
- Sour cream use low fat sour cream or plan yogurt.
- Baking chocolate try using cocoa powder mixed with vegetable oil (3 tablespoons with 1 tablespoon of oil will equal 1 ounce of chocolate).
In addition to the above suggestions, always use light or lower fat versions of ingredients. Sometimes trial and error is necessary to get the recipe just right, but do keep trying the end result will be worth it when you create a cake or other dessert that you love and is diabetic friendly.
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