You often can reduce the amount of fat, sugar and salt without sacrificing flavor in healthy recipes. Use these general guidelines: Fat. For baked goods, use half the butter, shortening or oil and replace the other half with unsweetened applesauce, mashed banana or prune puree.
How do you reduce fat when baking?
Cut the Fat in Cakes and Muffins
As a general rule, use half applesauce and half fat. For example, if a recipe calls for 1 cup oil, use 1/2 cup applesauce and 1/2 cup oil. And remember, if you are using oil, opt for heart-healthy oils such as canola oil.
What can replace fat in baking?
How to Replace Fats in Baking
- Fat Replacer #1 Applesauce. Applesauce is my go-to fat replacement and it works best when replacing oil. …
- Fat Replacer #2 Beans. …
- Fat Replacer #3 Pumpkin. …
- Fat Replacer #4 Shredded Zucchini. …
- Fat Replacer #5 Bananas. …
- Fat Replacer #6 Tofutti Cream Cheese.
How do you reduce butter when baking?
If you want to reduce the amount of butter but preserve the crispness, add a little corn syrup to the cookie dough. If you want a puffy cookie that stays soft, use shortening to limit the spread in baking.
How do you reduce in baking?
Reduction is performed by simmering or boiling a liquid such as a stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture.
Why do cakes need fat?
Fat acts as a tenderizer in cake batter. First, because it adds moisture and richness to the cake and, second, because fat interferes with gluten formation in the flour and with coagulation of the eggs. … The three main fats used in cake batter are butter, shortening and oil.
Can you bake with no fat?
Fats like butter, oil, margarine play an important role in baking. It not only provides richness to the baked goods, but a good taste and texture too. So it is not recommended to omit the fat in a recipe totally but just a portion of it. Some recipes might turn out well with little or no fat at all.
What are examples of fat substitutes?
Examples of common fat substitutes include fat-based sucrose polyesters such as olestra (Olean™), esterified propoxylated glycerol, fatty acid esters of sorbitol, and sorbitol anhydrides (Sorbestrin) (Table 1).
What substitutes sugar in baking?
Here are our top six sugar substitutes when it comes to baking:
- Coconut sugar. Play video. …
- Agave nectar or agave syrup. Play video. …
- Fruit concentrates. Unlike fruit juice, which has added sugar, fruit concentrate is basically fruit with the water removed. …
- Maple syrup. …
- Molasses.
Can I reduce butter in brownies?
1. Applesauce. You can replace butter in baking recipes with unsweetened applesauce by using half of the amount of applesauce as the amount of butter called for in the recipe. Doing so is helpful if you are watching fat calories, need to add a little more fiber, or just don’t have enough butter for a recipe.
What can replace butter in baking?
In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:
- Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods. …
- Avocados. …
- Mashed bananas. …
- Greek yogurt. …
- Nut butters. …
- Pumpkin purée.
How do you replace fat in cookies?
For cookies, replace half the butter with applesauce, egg whites or plain yogurt. Replace regular butter with equal amounts of healthier buttery spreads such as Promise or Smart Balance. Trade half the butter with pureed fruit such as mashed bananas, apple butter or prunes (prunes work best with chocolate recipes).
How do you reduce oil in a recipe?
Reduce oil by up to ½ and increase other ingredients like balsamic vinegar, 100% fruit juice or low-sodium broth. Use beer or wine instead (3 Tbsp of beer or wine for every 1 Tbsp of butter). Use low-sodium vegetable or chicken broths.
How can I reduce fast?
If you’re in a hurry, you can really speed up the process by dividing the sauce into two pans (for maximum effect, see point no. 2 and use two wide pans). If you have a lot of liquid to begin with, as in the example of a large batch of braised short ribs, you can just discard a bit of it before you begin reducing.
How do you reduce watery sauce?
Too much liquid? Get rid of it with science! Let the excess liquid evaporate away by bringing the substance to a boil or a simmer until the desired consistency is reached.
What is sweating in culinary?
Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces.