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Old 06-22-2006, 02:58 PM   #1
peverroad
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? about baking

i heard you can use applesause instead of oil. Do i just use 1 cup applesause in the place of oil or do i use half and half or what. Thanks for anyone that can help.
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Old 06-22-2006, 03:00 PM   #2
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Re: ? about baking

been wondering the same thing!!
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Old 06-24-2006, 03:03 PM   #3
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Re: ? about baking

Here is some info. I found off another board...

I made a cake last week using egg beaters for the eggs and applesauce in place of the oil. As I figure it, the cake which was about 13 grams of fat per serving dropped to about 3.5 grams of fat per serving. That's the good news.

The bad news is that the cake, although delicious, was not quite cooked all the way through. It was also a little more dense than a normal cake.

COuld some of you experts help me out here. Should I increase or decrease the applesauce (used in place of oil) or should I cook it a little longer? Maybe a change in the baking temp would make a difference? You folks tell me what to do and I'll give it a try.

I have a heart condition (I had a heart attack and quadruple bypass 10-weeks ago). I am keeping my diet at 20-25 grams of fat per day, but I really miss eating a good piece of cake for dessert now and then.

By the way, just by dropping the fat grams in my diet I have lost 46-pounds in 10-weeks. I hope I can find a way to bake and still stay on my diet. I have 38 more pounds to lose to reach my goal of 200 pounds!

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I've had good luck using prune and apple puree, found in the baby food section of the store. I can't recall where I learned that prune puree gives baked goods many of the same attributes as fat and oil. When I first started making this substitution, I didn't have much luck if I replaced all the oil with the puree, so now I replace about 3/4 of the oil with it.

I also have had success replacing half the sugar with Splenda.

If you learn of any good tricks, keep us posted!

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I agree that replacing 3/4 of the oil makes a better cake than replacing all of the oil. I've found that cakes made with applesauce don't keep as well, either. They tend to get soggy after a day or two. It helps a little if you can drain some of the liquid from the applesauce before it goes into the mix. I've got a little gadget for making yogurt cheese that also works for draining applesauce. You need a VERY fine mesh.

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and from a different board...

I bake a lot with applesauce, a great way to cut your fat intake. You have to choose your recipes carefully since it doesn't work with fine pastry. I find it is best to stick to muffin and quick breads.

Remember that you can not cut out all of the fat. You have to leave about 2 tablespoons of oil.
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Old 06-24-2006, 06:32 PM   #4
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Re: ? about baking

I recommend coconut oil. According to mercola.com it can be used as a sub for any other cooking oil and it is way healthy!
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