The purpose of fat in recipes is to maintain the moisture of the product. You can decrease the amount of fat used up to 50% and not replace with anything and still have an acceptable product, although it will be a bit tougher. For example, if a recipe calls for 1 cup of butter, use 2/3 or ¾ cup instead.
Do not use a light or calorie reduced margarine to bake with. The water content in these products is quite high and often the product is a failure.
Baking tips for Cookies
- Bake fat reduced cookies at 275 - 300°F. Do not over-bake. Baking at a reduced temperature will reduce the toughness. They will need to bake a bit longer.
- Cookies that contain oatmeal or oat bran are easier to reduce the fat, as they make a more tender product.
- Shortbread does not turn out well if the fat is reduced.
Baking tips for Cakes, Muffins and Quick Breads
- Keep the taste of nuts, coconut, or chocolate chips, but reduce the amount used by 25 – 50%. For example, instead of 1 cup of walnuts, use ½ cup.
- Toast nuts to bring out their flavor
- To reduce the fat in cheesecake, use lower fat cream cheese. Cheesecakes do not turn out well if the fat is reduced too much.
- Add shredded carrot, zucchini, apple, canned pumpkin or pineapple, fresh or frozen berries, or rhubarb to increase fibre, nutrition and taste in your recipes.
- Substitute half the white flour with whole wheat or barley flour to increase the fibre content.
- Paper liners can be hard to peel. Try spraying liners or muffin tins with non-stick spray or use a non-stick muffin tin. Use parchment paper to line cake and loaf pans.
- Bake muffins at 350°F and quick breads and cakes at 325°F.
Using Fruit Puree Instead of Fat
good substitute in gingerbread, chocolate and white cakes and recipes in which you do not want to change the original flavor
good for muffins, quick breads and chocolate cake
good in quick breads and coffee cakes
good in muffins and spice cakes
good in chocolate based recipes
Mashed Squash, Sweet Potato and Pumpkin:
adds a super moist texture to most baked foods. They are especially good in spice cakes, loaves and cakes that contain pineapple, orange or apple.