Tips for Lower Fat Baking

TIPS FOR LOWER FAT BAKING
* When taking the fat out of a recipe, add some liquid to make up the difference in liquid volume and moistening power.
* In baked items, replace fat with pureed fruit or vegetables. For every 1/2-cup of fat replace with 1/2 cup of pureed fruit or vegetable.
* In homemade cakes and coffeecakes, reduce the fat to 1/4 to 1/3 cup per cake.
* In cake mixes, eliminate the fat by substituting nonfat sour cream, applesauce, pineapple juice, flavored yogurt, evaporated skim milk, or pureed baby fruits.
* In muffins reduce fat to 2 tablespoons per 12-muffin recipe.
* In biscuits, reduce the fat from 1/2-cup to 4 tablespoons per every 2 cups of flour, but remember to add some fat replacement, like light cream cheese or non-fat sour cream, to make up the volume.
* In pie crust, reduce the fat to 3 tablespoons for every cup of flour, and increase the water to about 3 tablespoons for every cup of flour.
* Reduce the quantity of nuts, seeds, chocolate morsels, coconut and bacon in most recipes by 50 % while still retaining the characteristic flavors.
* In cookies, cut the fat in half, then add a substitute.