I often when baking cakes, quick bread sub 1/2 the oil for unsweetened applesauce. I tried this with pancakes yesterday and it was great. Couldn't tell the difference and made the whole recipe 500 calories less.
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Do calorie cutting yourself! Most recipes can be changed, by cutting sugar in half or a quarter, eggs to egg whites or substitute, oil to applesauce, yogurt etc. Sauces and dressing the same, add plain tomatoes, extra vinegar, lemon juice. Can just add water to some dressing and chicken broth to sauces.
Most reduced items add extra sugar, salt etc, but when you do it yourself you can still have what you want healthier. I cut my favorite dressing in half & add more vinegar, jarred sauce w/plain tomatoes and almost always cut sugar in baked recipes w/out losing flavor!
When I make muffins, cakes, or brownies, I substitute skim milk for the milk, applesauce for the oil, and egg beaters for the eggs. If it calls for 1/2 c. of oil, use 1/2 c. of applesauce. Egg beater conversion is 1 egg equals 1/4 c. egg beaters. This really cuts down on the fat and it doesn't take away from the taste.
I don't recommend substituting applesauce for oil in cookies though. It makes them too doughy.
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