How can I reduce the fat in my favourite baked goods?
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There are a number of tricks to reduce fat in baked goods. One is to replace some of the butter, shortening or oil with a lower fat ingredient. Some choices include applesauce, fruit purée, commercial baby food, cooked pumpkin, cornsyrup, yogurt, prune purée or light sour cream.
Start by replacing about 25 per cent of the fat the first time. If flavour and texture are not compromised, a further reduction can be made in the future. Keep in mind that fat slows down moisture loss therefore helping baked goods keep longer. By replacing some of the fat, you may shorten the shelf life of your food.
Another trick is to take advantage of the ingredients you are using. For example, toast nuts or coconut to enhance their flavour; you will find you need less of them.
Finally, remember that quality ingredients generally have better flavour. High-quality chocolate, vanilla, dried fruit or coffee are good value because even a small amount will add flavour to your lower-fat baked good.
There are a number of tricks to reduce fat in baked goods. One is to replace some of the butter, shortening or oil with a lower fat ingredient. Some choices include applesauce, fruit purée, commercial baby food, cooked pumpkin, cornsyrup, yogurt, prune purée or light sour cream.
Start by replacing about 25 per cent of the fat the first time. If flavour and texture are not compromised, a further reduction can be made in the future. Keep in mind that fat slows down moisture loss therefore helping baked goods keep longer. By replacing some of the fat, you may shorten the shelf life of your food.
Another trick is to take advantage of the ingredients you are using. For example, toast nuts or coconut to enhance their flavour; you will find you need less of them.
Finally, remember that quality ingredients generally have better flavour. High-quality chocolate, vanilla, dried fruit or coffee are good value because even a small amount will add flavour to your lower-fat baked good.
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