Fat Tricks

Great baking tips for more flavor, texture and less fat.

You can enjoy guilt-free baked goods in moderation. For good results follow these simple and useful tips:

• Substitute fats only in dense baked goods like brownies, muffins, chewy cookies and muffins. Note that recipes that include significant amounts of oats, bran, cornmeal and cocoa powder, are the best candidates for fat reduction and/or substitution.
• Begin the substitution by replacing only half the fat in a recipe. For example, if a recipe calls for 1cup (250 ml) of fat (margarine or butter or oil) then substitute ½ cup (125 ml) of this fat by ½ cup of fruit purée. If the batter seems dry, add a bit more purée. For more flavor & tenderness, you can substitute liquid by the fruit purée as well.
• Use apple sauce as a neutral substitute. To add fruity flavor try canned peaches, apricots, pears puréed in a blender or mashed banana. Pumpkin or even buttermilk are good substitutes.
• Minimize mixing the dough as it develops gluten which toughens the texture of the final product.
• Reduced-fat goods bake more quickly. To prevent product dryness, check for doneness a few minutes before the end of the usual baking time.
• To compensate for the lack of fat (which adds flavor ), use strong, pure flavorings. So add vanilla or almond extract, cinnamon and other essences to make up for the smaller quantity of fat.