Baking Swap: Applesauce
Healthy Baking Swaps
This next swap not only replaces fat and calories, but can also add sweetness in your recipe naturally. Stepfanie Romine, co-author of The SparkPeople Cookbook: Love Your Food, Lose the Weight" and editor at SparkRecipes.com, prefers to use applesauce when reducing the butter, oil, and eggs in her baked treats. Not only is it versatile, you could save 1550 calories and 184 grams of fat!
"Unsweetened applesauce has a neutral flavor that works well in almost every baked good. It adds moisture and fiber to recipes while cutting fat," she told us. Stepfanie notes broad use for this swap, with great results. "Cookies made with fruit purée will not get crispy and will have a cakelike texture; low-fat muffins can be dense if you make other low-fat swaps, too."
Stepfanie recommends a 50/50 swap for replacing butter, oil, or shortening with an equal amount of applesauce.
Applesauce's role in replacing fats doesn't stop there, you can always use it instead of eggs, which is typically used for leavening and binding in a recipe. "This is a great option if you're watching your cholesterol, baking for a vegan, or simply want to reduce calories and fat of your recipe," Stepfanie told us.
If you're making this swap, replace one egg with 1/4 cup of applesauce. She adds that this swap is best applied to brownies, cakes and quick breads.
Put this recipe swap to the test in these Blueberry Flaxseed Muffins from The SparkPeople Cookbook.Next Prev Slide 4 / 5