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Using canned pumpkin in place of fats for cake/brownie mixes?
I was wondering if anyone could help me out here. I have a couple cans of pumpkin that were never used over the holidays. I also have numerous boxed cake/brownie/quick bread mixes. Prepared, with eggs & oil, I'm sure that most of them end up being pretty high in points. I know that you are supposed to be able to substitute canned pumpkin for the fatty ingredients, and get great results. Problem is, I have no idea how much to use, and I have no idea how doing so would affect my points calculations. Obviously, it would drop the fat content down much lower, but it would also add a dose of fiber. I'd love to mix up some of the apple-cinnamon bread I have a mix for, but am not sure what to do.
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I found this link--hope it helps:http://caloriecount.about.com/making...-hints-ft52190
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I bet it is the same as with replacing stuff with applesauce.
Just sub the oil equally with pumpkin. If it was 1/2 cup oil, use 1/2 cup pumpkin. More tips for FF baking -- http://low-fat-cooking.suite101.com/...ng_substitutes Oh, and my pumpkin quickbread. I'm pleased with that one getting the reviews it does. http://allrecipes.com/Recipe/Pumpkin...ad/Detail.aspx A. |
Thank you -- One more question... Do I keep the eggs in the recipe, or can they be substituted with Egg Beaters or something similar? Or does the pumpkin replace those as well?
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