For those of us who don't know what streusel topping is, could you tell
us what the regular recipe is? Might make it easier to help you with a
> 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,
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