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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. 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
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.
Try vanilla or almond extract,
cinnamon and other essences to
make up for the smaller quantity
of fat.
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