On Wed, 30 May 2012 18:17:02 +0100, "D. T. Green"
> wrote:

> Some traditionally 'fatty' products like mayonaise now seem to be produced
> commercially with *low* fat alternatives.
>
> We have tried to make some cake with a low fat content (ie a little olive
> oil instead of shed loads of butter) but the results tasted very dry.
>
> How might we copy the commercial products with a 'healthy' alternative in
> our cake rather than lots of butter? Thanks.
>
I've made cakes/muffins/scones using yogurt instead of butter. Use
low fat yogurt and substitute it for butter on a 1:1 basis. Yogurt is
such a slam dunk that I've moved on to using EVOO. I rarely use
butter anymore and what I make is far from dry. There are lots of
tasty recipes on the internet.

Recipe for cake made with EVOO
http://cookeatshare.com/recipes/oran...17554?ref=mail

Recipe for cake made with yogurt
http://www.foodnetwork.com/recipes/i...ipe/index.html




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Food is an important part of a balanced diet.