Reducing the fat in baked goods

Reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter. Also try using a softer flour, like pastry or cake flour.

• Applesauce  (Applesauce can replace up to ¾ of the shortening in many recipes.  Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.)
• In many recipes for cakes, muffins, and cookies, you can reduce about a third of the amount of fat in the recipe without seriously compromising the quality.
• bananas (mashed) (Substitute no more than 3/4 of the fat with this.)
• Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense.