Fat substitutes for baking
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Fig puree can help hold moisture and adds a little sweetening power to the recipe. Puree 8 ounces of figs in a blender with 1/4 to 1/3 cup water or fruit juice, and store in the refrigerator.
Baby food - Try strained carrots, prunes, pears, or other fruits. These little jars are easy to store without dealing with leftovers that may spoil.
Plain, unflavored yogurt can add moisture to your cakes and should be substituted for up to 3/4 of the fat in your recipe.
Mashed bananas will lend great flavor to muffins or other baked goods, while keeping them moist.
Ricotta cheese can work in some recipes as a fat substitute.
Cut fat in other ways, such as substituting 2 egg whites for one egg (saves 10g fat, 100 calories, and 220mg cholesterol)
Avoid overbaking, since lower fat content can cause your baked goods to dry out quicker. Reduce oven temp by 25*F and check for doneness before the end of usual baking time.
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Submitted by Todd H 
, 229 weeks ago, in
Recipe tips, Food & nutrition tips.
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