>Subject: baking fat substitutes
>I am so amazed at the recent suggestions for butter
>substitutes in baking: chestnut, winter squash, and navy
>bean purees. Who'd have thunk?
I can not wait to try some of these ideas but I have not seen mention of my
favorite. In fact I just backed a cake using it this morning.
Has anyone else been using Sunsweet's Lighter Bake It is really whipped
prunes but it is a wonderful butter and oil replacement. You simply use
one half the amount of Lighter Bake as oil called for in baking recipes.
1 cup oil = 1/2 cup Lighter Bake
It has worked great for me. But what I am searching for is a way to make a
nice fluffy icing for my fat free cakes? What is working for any of you?
Please share. I have lots of family outing this summer and would love to
show up with a FatFree healthy cake that looks as good as the ones I used to
bring. Up till now I have been doing a Applesauce cake or carrot cake with
just a powdered sugar design in place of frosting. Tastes wonderful to me
but I guess I want to show the world that we are not starving to death on
this "crazy diet"
Or as one of my husbands "kinder"<g> cousins put it " He would just die if
he had to give up his fried chicken or chicken and dumplings" I was not
feeling particularly "Kind" that day ( we were only one week post Triple
bypass) so I responded that he was more likely to die if he kept eating it.
TaTa for Now,
Nancy L. Adkins
Bethany Beach, Delaware
Homepage : http://www.geocities.com/Heartland/Ridge/1669/
Family tree page:
"A man doesn't learn to understand anything unless he loves it."
[Johann Wolfgang VonGoethe]