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.
