So many recipes call for substituting apple sauce for the fat ingredient. I've never done this but I'm thinking of giving it a try. Being a bit obsessive about processed, prepackaged foods I'd like to make my own but will never use a quart of it before it goes off---assuming that it will go bad.
I know the little Mott's cups are so handy for some, a small quantity with no shelf life but I just don't want to go there. Can I freeze small portions, (1/4 cup muffin tin) or will it become too watery?
Thanks for your advice and any contributions to the topic.