Smart Baking Substitutions: Tricks for Healthful Treats

Michelle Doll

Class Preview

1:43

In-depth Instruction; over 91 mins
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Bonus downloadable PDF resources
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Liquid Sweetener Sugar Substitutes

20:19

Meet Michelle Doll and start by learning about sugar's true role in baking. Then, find out how to replace refined sugar with healthier liquid sweeteners such as honey, maple syrup and brown rice syrup in sweet treats ranging from lemon bars to custard.

Fruit-Based Sugar Substitutes

11:41

Work with fruit-based substitutes for white sugar as you sweeten granola bites with banana purée, and chocolate chip cookies with coconut sugar.

Butter Substitutes

13:20

Want to bake with less butter? Michelle shows you how, from incorporating black beans into fudgy brownies to using oil in pie crust, and even adding ripe avocado to pumpkin muffins.

Oil Substitutes

12:24

Learn how to use less fat in your oil-based baked goods. Michelle provides tips for working with oils when baking, shows how to use fruit purée to cut the fat in carrot cake and tops it all off with a lower-fat cream cheese frosting.

Dairy Substitutes

19:03

Dairy-free has never tasted so good! Learn how to use almond milk in a moist white cake, coconut cream to create luscious whipped cream, and soy milk in creamy puddings.

Health Boosters

14:10

Finally, Michelle shows you how to boost the quality of your baked goods. Master skinny snickerdoodles made with oat flour, coconut oil and plenty of fresh ground cinnamon. Then whip up pear-almond-ginger muffins packed with flaxseed, yogurt, whole wheat flour and candied ginger.

6 Lessons

1 hrs 31 mins

Overview
Instructor
Bonus Materials
FAQs

Bake healthier versions of your favorite sweet treats! Pastry chef Michelle Doll shares her secrets for baking guilt-free sweets that you’ll crave. Discover simple, smart, healthy substitutions for butter, oil, refined sugar and dairy, and enjoy healthier results, without sacrificing on flavor.

Michelle Doll

Michelle Doll trained in the International Culinary Center's (ICC) Pastry Program and began her pastry career as a sugar artist for Ron Ben-Israel. After a stint as the head chef at Patisserie Colson, she opened Michelle Doll Cakes, where she garnered much praise and press for her elegant and delicious creations. Her work has appeared in many publications, including Brides Magazine, Vogue and The Knot. She has been a chef-instructor in the Professional Pastry and Cake Programs at the ICC since 2013.

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