Talia,
I use fat free yogurt cheese in equal proportions to butter in standard scone
recipes where you are required to cut butter into the flour mix until the mix
is crumbly before adding the liquid ingredients. It works great. I haven't
tried this in any other baking yet.
Date: Thu, 9 Mar 2000 16:19:39 EST
From: Mortis5555@xxxxxxx
Subject: butter replacements
Message-ID: <62.196fd1e.25f96f6b@xxxxxxx>
Content-Type: text/plain; charset="US-ASCII"
Content-Transfer-Encoding: 7bit
Does anyone know of any replacements for butter/margarine to use in baking?
I've found FF cream cheese works well in some recipies, applesauce, in things
containing chocolate I'll often use half yogurt and half butter, and I've
found this usually improves the flavor. I've heard mashed bananas can be used
but I haven't actually tried this one and I also don't think it would be very
good in some recipes. Are there any options I haven't tried yet?
Talia