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5/7/11 5:08 A

In a lot of recipes I use egg beaters instead of the eggs.

Definitely let us know how it turns out.

TWILSON37 Posts: 14
5/6/11 9:58 P

OK, thanks for the tips!

AURORA629 Posts: 2,393
5/6/11 9:16 P

I agree with the suggestions to use sugar free instant pudding and fat free milk. I would also use only one egg and 1/3 egg whites instead of three eggs. I am not sure about a "bread recipe" but in cake and muffin recipes, I have had good luck subbing the oil for fat free plain yogurt. I make very good nearly fat free cakes, brownies and muffins that way. Good luck and let us know how it turns out.

CRZYQUILTER Posts: 4,680
5/6/11 7:00 P

You might have to experiment because if you lighten it too much it might not work. Egg whites for example make a lighter texture and it might not hold together. You'd also have to experiment with using less sugar.

Use canola oil and skim or low fat milk, fat free or sugar free pudding mix.
You cannot omit the salt or baking soda- they work together for leavening.
You could also experiment with using applesauce in place of the oil.

Bear in mind though that if you modify it too much it will likely not taste like the original you remember.

TWILSON37 Posts: 14
5/6/11 5:16 P

I would like to know more about lightening up some of my favorite recipes. How would I lighten up the following for example:

1 1/2 Cup Sugar
1 Teaspoon Vanilla
3 Large Eggs
1 Teaspoon Salt
2 Teaspoons Cinnamon
2 1/2 Cups Flour
1 1/4 Cups Milk
1/2 Teaspoon Baking Soda
1 Small Box Instant Vanilla Pudding
1 Cup Vegetable Oil
1/2 Teaspoon baking powder
1/2 Cup Chopped Nuts (Optional)
1 Cup Rasins (Optional)

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