The Results

• Yogurt and applesauce are used frequently in baking as substitutes for butter, shortening or oil. Both add flavor and moisture to quick breads, muffins and cakes, although the texture may vary somewhat. Yogurt, and in particular, Greek yogurt, produces baked goods with a creamy, velvety consistency. Applesauce produces baked goods that are denser and slightly drier.

Making the Swap

• Use yogurt and applesauce interchangeably in recipes, in the same amounts. To add moisture or flavor to a cake, simply add 2 to 3 tablespoons of yogurt or applesauce to the batter. To substitute yogurt or applesauce for fat, start slowly. Initially replace half the fat with applesauce or yogurt. If you're pleased with the results, use more yogurt or applesauce next time. In general, replace fat at the following rate: for recipes calling for butter, margarine or shortening, use half the amount of applesauce or yogurt as you would fat. For recipes calling for oil, use three-fourths the amount of applesauce or yogurt.

Choosing Ingredients

• When choosing applesauce or yogurt for baking, stick with the plain Jane versions. Flavored versions contain extra sugar, which may make your baked good too sweet and may alter its texture. Use plain Greek yogurt and unsweetened applesauce. For best results, use whole or low-fat Greek yogurt, rather than fat-free yogurt. The bit of fat in these products adds tenderness to baked goods. You can use regular yogurt, as well, but look for packages that don't contain gelatin, which can cause dryness.

Baking Tips

• Baked goods made with applesauce or yogurt may cook more quickly. Reduce the oven heat by 25 degrees and set the timer for 5 minutes earlier than the recipe suggests. To test for doneness, insert a toothpick in the middle of the baked good. It should come out clean, with just a few moist crumbs. The baked good should spring back lightly when you touch it with your finger. Be careful not to overbake your quick breads, cakes or muffins or they'll be dry and crumbly.