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TINAMBRESNAHAN Posts: 108
9/16/10 7:26 P

I also use applesauce in baking in place of oil, but have found that non fat plain yogurt even works better in cake box mixes.It actually comes out much more moist than oi and the whole family loves it they can't even tell, which is the great thing about it. They wonder what I do to get such a moist delicious cake. I especially love it in strawberry and chocolate fudge cake mixes. Try it! If you do not absolutly love it I will eat it! I also have been hearing to replace butter with an equal amount of avacodo. Have not yet tried it though. emoticon emoticon emoticon

LIZKING Posts: 781
9/6/10 1:34 P

no oil at all choices...
*use whole wheat pita as the crust
*use flat outs as the crust
*use whole wheat flax/oat lavash

i use all of these, all the time and they taste great! not doughy at all, but work really well for easy pizza night.

GRACIESMOM70 Posts: 1,345
9/4/10 5:11 P

Have tried it and I taste no difference. Most people will not. Some when you tell them, then say they can tell. Don't mind them

SWEET_TEETH Posts: 820
9/4/10 1:35 P

I also replace fat with apple sauce, it works great in baking! If you try it in dough, let us know how it turns out!

JANE1216 Posts: 5,531
4/13/10 10:53 P

Applesauce is a great sub for oil --- I do it all the time!

emoticon

TWOOFTHREE Posts: 1,138
4/13/10 9:40 P

I've used applesauce in recipes before, but I thought it was more to replace the sugar than the fat. Guess it was both.

hmmmm

GAILRUU Posts: 9,887
4/9/10 7:41 P

You don't have to use applesauce to replace all the oil. You can use half and half and still save significant calories.

WARDSE Posts: 18
4/8/10 12:06 P

You can also use squished banana or canned pumpkin to replace fat. These and applesauce work best with baked goods, though you can play around. Pumpkin isn't sweet and has a very mild, pleasant flavor, so it's more versatile than the sweet options.

As for pizza crust, I'd just find a good bread recipe--preferably one with only flour, water, yeast, and salt. Pizza crust doesn't have to be fancy, and the best pizzas I've ever had used simpler crusts.

WARDSE Posts: 18
4/8/10 12:06 P

You can also use squished banana or canned pumpkin to replace fat. These and applesauce work best with baked goods, though you can play around. Pumpkin isn't sweet and has a very mild, pleasant flavor, so it's more versatile than the sweet options.

As for pizza crust, I'd just find a good bread recipe--preferably one with only flour, water, yeast, and salt. Pizza crust doesn't have to be fancy, and the best pizzas I've ever had used simpler crusts.

LITTLESAPPHIRE SparkPoints: (10,803)
Fitness Minutes: (8,253)
Posts: 328
4/7/10 11:15 A

Packages of flaxseed say you can substitute it for oil in most baking recipes (check the box or bag to find out how much. It's not a 1 to 1 mix, it's more like 2 to 1 or even 3 to 1).

I've also heard that avocado works well in place of oil when you're baking, especially in dense things like brownies or pound cake.

KBCBRETIRE SparkPoints: (21,326)
Fitness Minutes: (35,443)
Posts: 374
4/7/10 10:07 A

Applesauce is a great way to add flavour and moistness with way fewer calories than oil.

RENLLY SparkPoints: (24,551)
Fitness Minutes: (7,590)
Posts: 858
4/5/10 3:12 P

I also sometimes add a little peanut butter or almond butter instead of oil - so if the recipe asks for say a 1/2 cup of oil - I use 2 Tbsp of nut butter.

You can also try using something like a carrot puree or zucchini puree. Adds moisture without the sweet tastes of apples in the pizza dough.

MELS613 Posts: 11
3/24/10 7:23 A

Thanks to all who have replied. I've been sticking to the oil, though I did switch to olive oil instead of vege. I worried about the consistancy, too, though not so much on the taste.

I did use the applesauce (and egg whites) when making muffins and was so pleasantly surprised at how good they were - JUST like if I'd used the oil and whole eggs. The applesauce didn't make one bit of difference in the flavor. I'm excited to be learning healthy ways of making the same delicious meals/treats!

MOMWANTSNOWAIST SparkPoints: (44,112)
Fitness Minutes: (38,735)
Posts: 3,330
3/23/10 8:59 P

Definitely applesauce instead of oil. I almost don't need to but it anymore. And when I do , it's olive oil for cooking meat so it does stick to the pan. emoticon emoticon
I don't think it applies to pizza dough. It wouldn't give it the right consistency unless you want a sweet taste.

Edited by: MOMWANTSNOWAIST at: 3/23/2010 (21:02)
JEPA2010 Posts: 25
3/22/10 10:55 P

I use applesauce instead of oil for everything i bake. It seemed so odd the first time doing it. Cakes, muffins, banana bread, whatever. They come out great. I keep the single serve natural applesauce on hand and never measure it. If it says 1/4C oil, 1/2 cup oil, doesn't matter. I just throw in one of the single servings. Try it... you will be surprised!

Edited by: JEPA2010 at: 3/22/2010 (22:56)
BONSAIAMAZONE Posts: 297
3/15/10 8:18 P

I make pizza dough without oil, just using half white and half wholewheat flour, sugar, salt, yeast, garlic and oregano. Might not bee as crispy as with oil, but I like the taste. emoticon

DROPCONE Posts: 1,532
3/15/10 6:02 P

I have not been adventurous enough to substitute applesauce for oil on my own, but I do use muffin and other sweet recipes that have been written to do that, and find them way yummy!

I do NOT think I would do this for pizza dough, however, unless I wanted a sweet flavor. I make a point of using olive oil instead of regular veggie oil for pizza, because of the stronger savory flavor, and I add it by the teaspoon and can sometimes save fat calories if the dough for whatever reason is working with less. Or I just decide that that's where my fat calories are coming from today!

However, I am now taken by the idea of a fruity breakfast/dessert pizza, using applesauce in the dough! I might have to try that!

MELS613 Posts: 11
3/12/10 8:37 A

I have yet to do this, but my sister has been substituting for awhile and apparently there is no difference in taste and texture (when done in cake mixes or muffins).

For anyone out there that does this, I have a ? Can you do this when making pizza dough in a breadmaker? While I'm going hunting today for low-fat toppings (I like just cheese and black olives), I'm wondering if this is a viable option for making the crust less fatty. Would it change the texture/consistency of the dough?

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