Dairy

In many formulas, full-fat milk can be replaced with low-fat or nonfat milk without significantly changing the characteristics of the finished product. If the fat from the milk is an important structural component of the baked item, you may have to compensate by making some of the adjustments discussed above in the section on fat. Low-fat and fat-free sour cream can be substituted for regular sour cream in some formulas, and fat-free yogurt often works in place of sour cream, as does whole-milk yogurt.