The new Dietary Guidelines emphasize replacing the solid fats (aka butter, shortening) in our diets with vegetable oils, like canola, olive and corn oil.
At a recent nutrition meeting, I had a chance to sample baked goods that were cooked entirely with light olive oil. They were delicious, and I don’t think anyone missed the butter–really! The key is to use a light olive oil as it won’t overpower the flavor of baked good like an extra virgin olive oil would.
The health payoff for making this recipe substitution is a great way to slash heart-clogging saturated fat.
[sws_blockquote_endquote align=”left” cite=”” quotestyle=”style03″]For every cup you use olive oil in place of butter you slash nearly 90 grams of saturated fat from your recipe. [/sws_blockquote_endquote]Here’s a guide to how to substitute olive oil for butter or shortening in your favorite baked goods.
[sws_3_columns title=”Olive Oil”]
= 3/4 teaspoon
= 2 1/4 teaspoons
= 1 1/2 tablespoons
= 3 tablespoons
= 1/4 cup
= 1/4 cup + 2 tablespoons
= 1/2 cup
= 1/2 cup + 1 tablespoon
= 3/4 cup [/sws_3_columns]
This is one of the baked goods that I loved so much when I tried it, I made it at home.
Cranberry-Walnut Pound Cake
- 1 cup all-purpose flour
- 1-1/3 cups granulated sugar
- 1 cup whole wheat pastry flour or 2 cups all-purpose flour
- ½ cup Pompeian Extra Light Tasting Olive Oil
- ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ½ cup non-fat or low-fat sour cream or Greek yogurt
- 1 tsp salt
- ½ cup finely chopped walnuts
- ¼ tsp cinnamon
- 1 cup fresh cranberries, finely chopped
- 4 large eggs
- Preheat the oven to 350°F. Generously coat a Bundt pan with cooking spray or oil.
- In a small bowl, combine the flours, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with a handheld mixer until light and slightly increased in volume. Add the sugar slowly while continuing to beat. The mixture will become light and fluffy.
- Add the olive oil and vanilla extract and beat another 2 minutes.
- Alternately add the dry ingredients and the sour cream to the batter, beating between additions.
- Gently fold in the chopped nuts and cranberries.
- Transfer the batter to the prepared pan.
- Bake at 350°F for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Then invert the pan onto rack to remove and cool completely.