Get the Fat Out: Great Tips for Low Fat Baking

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One thing to remember is that while you can reduce the fat and sugar in a lot of recipes there are still a few items that will always be high fat (such as flaky pie crust). Relax in the knowledge that if you have a well rounded diet 80% of the time you can afford to enjoy these treats occasionally. For your everyday snacks and sweets use these tips to adapt your favorite recipe.

• If your recipe calls for eggs you can substitute:
  o 2 egg white
  o 1/4 cup tofu blended with the liquid called for in the recipe
  o 1/2 mashed banana
  o 1/4 cup applesauce
  o 1/4 cup canned pumpkin
• You can eliminate up to 1/3 of the fat without noticing a difference in the recipe in almost all baked goods.
• Use honey as a sweetener to add thickness and moisture that may be lacking from the reduced fat
• Replace oil/shortening with prune paste (up to 75%) with virtually no change in flavor
• Replace oil/shortening with applesauce (100%) this will affect flavor slightly.
• Add an extra teaspoon of baking powder or baking soda to ensure proper rising
• Make sure your oven temperature is accurate for low fat baking

Here are some other substitutions that help reduce the fat and sugar content:

Don’t forget that the classic pumpkin pie can actually be made without a crust and served with low fat rediwhip (in the freezer section). Remember angel food cake is the lowest fat cake, spruce it up with fresh and frozen fruit or frozen non-fat yogurt.