Fitness Minutes: (9,266)
88 2/23/11 8:41 P
I've used it in cakes, muffins, and brownies before. Whatever it called for in oil is what I used in applesauce. It tasted the same to us. Of course that stuff never lasted long in this house either so not sure what it would have been like after a couple of days.
I don't use apple sauce. For baking I use fat free plain yogurt instead of butter in cake and brownie like recipes. In cookie, pie crust and frosting recipes, I use a 50/50 blend of fat free cream cheese and light butter (75% reduction in fat). For the most part this works pretty well.
2/22/11 8:42 P
MENO, I've had success using applesauce for half the oil or butter. I've seen recipes that call for using it 100% measure for measure but have not tried it--I think the result would be a funky texture (possibly too dry, since the water in the applesauce would evaporate)and the cake may not have enough "lift". If you're baking a cake from a mix, the cake mix directions often have the directions for this, or try the company's website. Their testers go through extensive tests, so you can trust them.
Edited by: THISYEARSMODEL at: 2/22/2011 (20:48)
Fitness Minutes: (14,848)
269 2/22/11 7:35 P
would love to try it but dont know the ratio of fat to apple sauce.
2/22/11 7:27 P
As the others have said, the applesauce works in baked goods that have a cake-like texture.
It won't work for cookies or anything that needs to be crisp or crackly in texture. To date, no one has figured out a solution that doesn't involve major chemicals!
I have never tried the switch of applesauce and oil in cake mixes. Thanks for your comments. If and when I do bake a cake it is to serve to a group. Don't know if I would chance it. Maybe I'll try it, taste it, and freeze the rest until I can serve it to a group.
Fitness Minutes: (24,670)
2,640 2/16/11 4:29 P
I made a boxed cake mix using applesauce instead of the oil and it turned out fine. I did notice, however, that it didn't stay fresh very long. After two days the cake started getting mushy and sticky, like much older baked goods.
Fitness Minutes: (2,424)
2/14/11 8:04 A
100 % applesauce works well in muffins, they seem to just need the viscosity of something thicker like oil/applesauce, rather than needing the fat. Just make sure to use pam if you're not lining the muffin cups or they'll stick. They stick to the paper a little as well, so you might want a light light mist of pam there as well
I usually try half and half with recipes, then if that works try all applesauce. I have found that I needed to cut the sugar on some too, not for calorie/carb counts, just because they got too sweet...
I haven't had much success swapping out oil in cookies though, they all seemed to get really tough.
Fitness Minutes: (70,096)
361 2/12/11 4:34 P
I think conventional wisdom is replace 1/2 the oil/butter with unsweetened applesauce or pumpkin. I'm looking for the prune butter that was so big many years ago to try same. I've not done a ton of baking since I've been on here but if I go overboard and replace 100%, things start getting ookie. Check out the recipes section - there are TONS of things there and you can search what you're looking for and someone will have done it with applesauce:)
Fitness Minutes: (2,424)
2/12/11 2:26 P
I have read that it is possible to do this....applesauce instead of the fat ingredient for baking. I have not tried it and wonder if any SparkPeople bakers have....just curious and if so will you share your recipe?
Spark on...Laurie (jaxtigher)
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