Bakers looking to cut down on fat can find tips in a recent issue of American Health magazine.
Reduce the fat in a recipe by one-third. That also means reducing the sugar by a third to a half, or the recipe will be too sweet.
Add fruit purees, cooked prunes or mashed bananas to add extra moisture and compensate for the lower proportion of fat.
Use applesauce, lightened with 2 teaspoons of vanilla per cup, or lemon yogurt between cake layers.
Instead of frosting, use a glaze of confectioners` sugar mixed with enough fruit juice or skim milk for a thick pouring consistency.
Use graham-cracker crusts, moistening with about 2 tablespoons of oil or fruit juice, instead of pastry crusts that call for butter or vegetable shortening.
Substitute unsweetened cocoa powder and oil (3 tablespoons of cocoa to 1 tablespoon of oil) for each 1-ounce square of unsweetened chocolate.
