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Low-fat Baking
The Idea: "To lower the fat content of my zucchini and banana breads and my cakes—without sacrificing taste or texture—I always use unsweetened applesauce in place of all, or half, the oil called for. I also use either egg whites or part Egg Beaters with at least one whole egg."—Donna Seiller, Bethlehem, Pennsylvania
The Rating: Excellent
Katz Says: "These are good ways to reduce fat and calories. Along with applesauce, you can also use mashed prunes or banana to partially or fully replace oil. You might also try unsweetened apple butter, which has no fat. Baking with fewer egg yolks and extra whites is a good strategy for cutting dietary cholesterol, although increasing evidence suggests it’s much less of a worry than we once thought. Another tip to consider is replacing ¼ cup of the sugar in a recipe with nonfat powdered milk."
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