Fat Substitute
 

Hello everyone

My dilemma is to find something to substitute for one cup of oil in my recipie for zuchini loaf. If I use applesauce is it an equivilant amount or do I need something else? The recipie calls for one cup of oil. Or does anyone have a low fat recipie? THanks in advance for any help
KT

Yes you would use equal amounts of applesauce (unsweetened) for the oil but.....

http://www.3fatchicks.com/forum/show...light=zucchini

http://www.3fatchicks.com/forum/show...light=zucchini

http://www.3fatchicks.com/forum/show...light=zucchini

Fat Substitute
 

From the cookbook Secrets of Fat Free Cooking by Sandra Woodruff.RD

Fat Substitutes for Baking

Almost any moist ingredient can replace the fat in cakes, muffins, quick breads and other baked goods. Most substitutes, cluding appesauce, fruit puree, fruit juice, nonfat buttermilk, yogurt, and mashed pumpkin, are readily available in grocery stores Two additional substitutes - Prune Butter and Prune Puree can be easily made at home.

Prune Puree yield 1 1/2 cups

3 ounces pitted prunes ( about 1/2 cup
1 cup water or fruit juice
2 tsp. lecithin granules (a nutritious by product of soybean-oil refining, is sold in health food stores as a food supplement. It improves the texture or baked goods.)

Place all ingredients in a blender or food processor and process at high speed until the mixture is smooth. Use immediately or place in an airtight container and store in the refrigerator for up to three weeks.

Prune Butter yield 1 cup

8 oz. pitted prunes (about 1 1/3 cups)
6 tabl. water or fruit juice

Place both ingred. in a food processor and process on high until mixture forms a smooth paste. (This is too thick for a blender) Use immediately or store in an air tight container in refrig. up to 3 weeks.

In my local Safeway grocery store, I've recently found a fat substitute in the baking aisle (where they keep all the cake mixes, oil, flour, etc.). It comes in a glass jar...don't remember what the brand is, though. It's made w/fruit (apples and/or prunes, I think). I've baked some things with it and the recipes have turned out great.

Thanks for all your help - the prune substitute sounds like it would work even better than applesauce - I appreciate the help
KT

you'll just want to watch out for the water content of whatever you substitute. you may need less liquid in other ingredients, or you may need to add more flour, which can cause the cake to be denser.
i've had pretty good luck using soft tofu pureed as a oil replacer. you really can't tell it's in there, and it has protein and lowers cholesteral.

andrea

Trixiepup,
I would never have thought of using soft tofu to replace fat. What a great way to boost protein! Thanks. This I will definitely try.
234/thinner

What about plain low-fat yogurt?
 

I use this all the time in box cake mixes. In place of the 1/3 cup vegetable oil & 1 1/4 cups water, I use 1 cup plain non-fat/low-fat yogurt & 1 cup water. I haven't tried it in scratch recipes though...

i really like nonfat sour cream and use it quite often in replacing the fat in quick breads.

Fat and Other Substituts
 

I was cleaning up my favorite web site lists this morning and came across a couple of sites with good info on fat substitutes.

http://allrecipes.com/cb/w2m/weeklys...up/default.asp This info is from Betty Crocker

http://ohioline.osu.edu/hyg-fact/5000/5543.html This info is from Ohio State University Extension Service

http://www.foodsubs.com/Fatsoils.html This one tells you how much to sub and other info that you probably never thought about.