*  Exported from  MasterCook  *

                             Fat Substitutes

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Text

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

Fat Substitutes

One of the big problems for Vegetarian Very Low Fat cooking is how to 
remove oil and other fats from recipes to adapt them to your new cooking 
style.  Here are a list of substitutions we collected from a variety of 
locations.

1.  1 egg

You can use 2 egg whites instead of one egg.

2.  3 tb oil (1.2 oz)

You can use 3 tb of applesauce (in baking).

3.  Light corn syrup

Substitute light corn syrup in any recipe calling for butter. The
result is a much lighter muffin.

4. FAT SUBSTITUTE:

> 6 oz Prunes
> 1 c  Water
> 2 ts Vanilla

5. I use tofu in baked goods in place of the oil. It adds moisture &
protein without much fat. There is no taste to speak of and the
consistency is a little heavy, but with some experimenting I'm sure
you can find the right amount. My kids (20 & 23) don't even know it's
there, and I have a hard time getting them to eat tofu, because it
sounds too healthy.

6. Substitute in fat free cream cheese for the butter 
(suggested in a fudge recipe).

7. Rice puree

While keying in some of my ancient recipes to MasterCook the other
day, I came across this interesting substitution -- a rice puree
substitute for oil in salad dressings.

It is prepared by cooking 1/2 cup rice in 4 cups water until very
soft (45 minutes, as I recall), then pureeing it in a blender or food
processor. Supposedly, the bland flavor blends well with other
dressing ingredients, and the puree also holds herbs and spices in
suspension. No specific substitution quantities were given; the
author advised experimentation.


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