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Okay, so I'm trying to convert some recipes from deadly 
to at least low-fat, preferably fatfree.  Does anyone have a 
suggestion as to something to use as a binder for 
streusel topping?  Usually, you cut in butter but obviously 
that's out.  In the cake part of the recipe I can substitute 
for the butter with applesauce, the egg with just whites 
but I don't know what to do for the topping. Any ideas?

Thanks in advance,