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good info for low fat baking

from hungry girl

You can easily just use applesauce in place of oil in cake or muffin recipes. If a recipe calls for 1 cup of oil, use 1 cup of applesauce instead. It’s an exact exchange.

egg whites for whole eggs. Use two egg whites for every egg a recipe calls for. And if you buy liquid egg whites or Egg Beaters, use 1/4 cup for every egg called for.

for pumpkin, mix a 15-oz. can of pure pumpkin with a box of cake mix, and then bake it in a muffin pan at 400 degrees for 20 minutes. don’t add anything else at all to the batter. No water, no eggs — nothing. The result is a bunch of brownie-like treats.

when it comes to those other low-fat swaps, don’t alter the cooking times and temperatures — and be careful not to overcook whatever you’re making, ‘cuz low-fat recipes tend to dry out when they’re cooked too long.

if you want to figure out the nutritionals for baked goods made with these items, just start with the total stats for the cake mix only. Then add the stats for whatever you’re using (applesauce, egg whites, etc.). Divide by the number of servings, and there you have it!


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