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question: baking with drained applesauce

I just found an interview with a chef who mentioned that when he
substitutes applesauce for fat when baking, he uses applesauce that
has been drained for 15 minutes to remove excess liquid. 

He says it makes the results a little less heavy. Of course, he admits
that he only replaces half of a recipe's fat content with applesauce
when he does do that but I was intrigued by the drained applesauce

Has anybody every heard of this or tried it?