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.
How do you reduce fat in baked goods?
Reduce the amount of fat, sugar and salt
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.
What method of cooking reduces fat?
Try baking, boiling, broiling, grilling, poaching, sautéing or stir-frying cooking methods. Season vegetables with lemon juice, herbs or vinegar. Substitute 100% fruit juice, vegetable juice or low-sodium vegetable broth. Choose lower-fat cheeses with 20% M.F. or less.
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.
What happens to the fat during baking?
Fats have four main purposes in baking: They tenderize the product by coating and weakening the gluten bonds within the structure. Even though they contain little or no moisture, they provide the illusion of wetness. … They help move heat through the product, perpetuating the baking process.
What is a healthy alternative to 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.
What happens if you reduce butter in cookies?
Butter contributes significant flavor, so substituting shortening or margarine for butter (or vice versa) changes the taste. It can also affect the texture of a cookie.
What are 10 ways to reduce fat when cooking?
14 Simple Ways to Reduce Saturated Fat
- Eat more fruits and vegetables.
- Eat more fish and chicken. …
- Eat leaner cuts of beef and pork, and trim as much visible fat as possible before cooking.
- Bake, broil, or grill meats; avoid frying. …
- Use fat-free or reduced-fat milk instead of whole milk.
How can I replace fat in a recipe?
Pureed Fruit or Vegetables
Unsweetened applesauce, mashed bananas, pureed prunes, or canned pumpkin puree work best as a fat replacement. For best results, replace half of the fat in a recipe with an equal volume of pureed fruit or vegetable.
How can I reduce my stomach fat?
8 Ways to Lose Belly Fat and Live a Healthier Life
- Try curbing carbs instead of fats. …
- Think eating plan, not diet. …
- Keep moving. …
- Lift weights. …
- Become a label reader. …
- Move away from processed foods. …
- Focus on the way your clothes fit more than reading a scale. …
- Hang out with health-focused friends.
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.
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).
What can I use instead of butter when cooking?
In this article, learn about a variety of butter alternatives for use in baking, cooking, and spreading.
- Olive oil. A person can use olive oil instead of butter when sautéing vegetables and meat. …
- Ghee. …
- Greek yogurt. …
- Avocado. …
- Pumpkin purée. …
- Mashed bananas. …
- Coconut oil. …
- Applesauce.
What is considered fat in baking?
There are 3 main types of solid fats used in baking: butter, vegetable shortening, and lard. Coconut oil is also a solid fat that is gaining popularity in baking.
What do eggs do in baking?
In addition to their nutritional value, eggs can provide structure, leavening, richness, color, and flavor to baked products. The height and texture of baked goods is determined by the balance between eggs and flour which provide strength, and sugar and fat which add tenderness.
What does milk do in baking?
Milk is a nutrient-rich white fluid secreted from the mammary glands of female mammals. In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk.