Table of Contents
Method
a. For yogurt starter: In the small bowl, combine about 1 cup of the warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the pot and stir gently until completely incorporated. b. For powdered starter: Follow the manufacturer’s instructions!
Yogurt method: Lemon yogurt (in lemon, butter, yellow, spice or white cakes mixes) makes a great substitute for some of the liquid called for on the box. Use 6 oz lemon yogurt, 2 T. oil and 2/3 cup water or buttermilk, then add the eggs called for on the box. Plain or vanilla yogurt will go with any cake mix flavor.
Yogurt. Yogurt can replace oil in cake recipes, though it will also produce a moister cake. As with applesauce, slightly reduce the other liquids in the recipe or use 3/4 cup of yogurt per cup of oil. Use non-fat or reduced-fat yogurt to decrease the fat and calorie content of your cake.
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