When you want to reduce the fat content and improve the nutritional value in your cake, cookie, muffin or brownie recipe, substitute yoghurt for the vegetable oil. While many cooks use applesauce as an oil substitute in baking recipes, it requires the baker to adjust the sugar amounts to compensate for the sweetness added by the applesauce. When using yoghurt instead of oil, you don't need to adjust the sugar amounts to make the substitution.
Drain the excess liquid off the top of the yoghurt. When you open a carton of yoghurt, there is usually watering substance floating on the top of the yoghurt, which is what you drain off. Your carton of yoghurt might not need to be drained.
Read the recipe to determine how much oil it calls for.
Measure out yoghurt as you would oil. For example, if the recipe calls for 1/4 cup of oil, measure out 1/4 cup of yoghurt instead.
Add the yoghurt to the recipe as if you were adding oil. Follow the rest of the recipe.
If you only want to replace half of the oil, do not replace it with the same amount of yoghurt. Instead, if the recipe calls for 1 cup of oil, use ½ cup of oil with ¼ cup of yoghurt plus 2 tbsp of yoghurt.