FoodBanter.com - View Single Post

Jean B.[_1_]

wrote:
> On May 30, 12:17 pm, "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.
>
>>
> Applesauce.

That's what I use for up to half the fat content, especially when
the recipe calls for oil. Sometimes the results are even better
than the original. I also have been known to use baby
food--usually fruit--if it is a compatible flavor.

--
Jean B.