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Lowfat Baking Alternatives

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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.

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I don't recommend substituting applesauce for oil in cookies though. It makes them too doughy.
- Submitted by GZELLEFRO 2/25/2011 in Cooking | 3 Comments
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Member Comments

76HEALTHYTEACH 2/26/2011 1:11:00 PM

    I love doing this as well. Pumpkin, canned, is a good one to use too. One can in a cake mix and cook as directed and my husband likes it better then the regular way.
MILLISMA 2/25/2011 7:09:00 PM

    I've been doing this for years and nobody's noticed since, you're right, it tastes the same!
RAPUNZEL53 2/25/2011 6:33:00 PM

    Thanks for the tip!

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