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,