Does this trick work? Are there any caveats? Can applesauce be substituted for fat in other baked goods/similar items? Looking forward to trying this healthy alternative! (any other good tricks like this appreciated!)
Thanks!
michael
Dec 26, 2006 07:54PM
Who's Talking?
Create and share lists of your favorite lunch spots, favorite local eats, dream road trip and more!
Create a new
list now!
CHOW Pick, posted November 18, 2008
Food Media, posted November 19, 2008
Green, posted November 18, 2008
Wine and Drinks, posted November 18, 2008
Yes, substituting applesauce in baked goods is a common strategem for reducing fat in diets.
Permalink | Reply
I've used this little trick a lot. The texture changes somewhat, it's a little "cakier" or less dense but the flavor if anything was improved (IMNSHO) by the slight fruitiness. It worked in brownies, cakes, quickbreads. If you don't want to sacrifice density, try using 1/2 oil & 1/2 applesauce.
Permalink | Reply
Be sure to use unsweetened applesauce. I do this all the time and it's a great trick
Permalink | Reply
Yes, unsweetened applesauce is key. The first time I did this I added sweetened applesauce to carrot cake. Might as well have used the oil!
Permalink | Reply
I find that when you substitute, you should use about 3/4 c. applesauce for each cup of fat the recipe calls for. Otherwise, things get a little soggy.
Permalink | Reply
i've read some recipes for fat free brownies and they seem to prefer prune puree for chocolatey stuff and applesauce for lighter tasting things. I agree that you shouldn't use sweetened applesauce and strangely enough I would also say don't use really good tasting organic applesauce unless you don't mind that whatever your making tastes like apples, or at least mine did. this did work pretty well for my (apple) blueberry muffins and pumpkin nut muffins. but maybe not brownies.
Permalink | Reply
I agree about using prune purée (or baby food, if you don't want to bother puréeing prunes yourself). You can also use plain canned pumpkin.
Permalink | Reply
Given the high number of dieting individuals in my life, I've done quite the bit of experimenting. Applesauce and prune puree work well, as do mashed banansas in specific things. I've also done muffin and cake recipes using fat free unflavored yogurt and sour cream to sub, and these work decently as well. For one friend (who LOVES avocado) I used mashed avocado, since this is "good fat" in plain muffins that turned into green avocado muffins...
Permalink | Reply
I've also read that black beans is a good replacement for oil in brownies, it was a very popular weight watchers recipe.
Permalink | Reply
another option which makes it even MORE low cal then applesauce is using canned pumpkin and adding in a little pumpkin pie spice so you get a nice chocolately pumpkin cake taste no fat and less carbs then applesauce
Permalink | Reply