LOOKING for: Qs about butter substitute for low-fat baking

GinaAugust 2, 2001

I saw on tv that you can make low-fat muffins etc. by using applesauce instead of butter. My questions are -

How much butter do you typically replace with applesauce - all of it, half of it? Can you do this with most baked goods like cake etc.?

Will the recipe become too dry with the applesauce, and if so, how do I adjust to make it more moist?

One last question - does it taste the same or nearly the same as when made with butter?

Thanks very much!

Thank you for reporting this comment. Undo

Gina -- I use the same amount of applesauce as the oil, butter, or margarine the recipe calls for, and it works well. Instead of being DRY, the cake/bread is SPONGIER than the oil version. Here's what i did with a PUMPKIN BARS recipe:
subbed applesauce for oil [1 c.]
subbed sweet 'n low for sugar [2c.]
used only the whites of 4 eggs

Did not add the optional nuts or raisins. Did not frost it. Baked it in loaf pan. It is WONDERFUL. My whole family loves it. Gotta make some more.
Original recipe follows w/ original ingred., which i made for SIL's birthday in pyrex dish. Believe it or not, I PREFER the sugarless version!


2 c. all-purp flour
1/2 t. salt, ditto cloves
2 c. sugar
1 c. oil
2 t. baking powder
4 eggs
1 t. baking soda
15-oz can [2 c.] pumpkin
1/2 c. nuts
1/2 c. raisins

I probably increased the spices -- i like Allspice -- but made subs as i told you for the bad stuff.

    Bookmark   August 6, 2001 at 11:29AM
Thank you for reporting this comment. Undo

Thanks a lot, Chery. Can't wait to try your recipe - it sounds scrumptious, and right up my husband's alley (for whose sake I wanted to know about low-fat baking).

    Bookmark   August 9, 2001 at 10:37AM
Thank you for reporting this comment. Undo

For chocolate recipes I use pureed prunes (baby food, actually LOL). Apples or applesauce tasted funny with the chocolate. You can also used mashed banana's, applesauce, apricots, etc. You can also soak raisins until they are plump and soft (may need to heat the water) and puree in a blender until very smooth.

Keep in mind the finished product may be sweeter, denser, brown faster, and may not rise as high.

    Bookmark   August 23, 2001 at 10:50AM
Sign Up to comment
More Discussions
LOOKING for: sodium in canned foods
My DH has recently been diagnosed a diabetic and he...
RECIPE: bread spread recipe for diabetic
My husband was recently diagnosed with diabetes, high...
RECIPE: Apple Cidar Vinegar Diet
I'm posting this again since weekly I get tons and...
LOOKING for: Home made recipe for Hollywood diet in Womans World
Does anyone have a copy of this recipe that was printed...
RECIPE: Low Carb Diet
I really need your help. I was told to get on a low...
Sponsored Products
Heather Tan and Brown Two-Piece Twin Quilt Set
$110.95 | Bellacor
Limoges Mini Square Flared Pendant by Justice Design Group
$124.20 | Lumens
Hampton Bay 2-Light White Oval Deco Fluorescent Flush Mount DC026P
$89.98 | Home Depot
Lilac Ovo Floor Lamp
Lamps Plus
Homelegance Eastover 10 Piece Dining Room Set
Beyond Stores
Naturo Rattan Collection Mini Hanging One Light Chandelier
Lamps Plus
Kichler Keiran Brushed Nickel Pendant 1-Light
Green Matters Button 4-Light 17 in. Nickel/Black Flush Dome with White Glass 13-
Home Depot
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™