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Debby Beauchamp debby.beauchamp@westburne.ca 12/03/01 |
a) when baking - is there something else I can substitute oil, margarine, butter etc. b) do you have any recipes? |
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Ellen ellenskitchen2017@gmail.com 12/05/01 |
Substituting for Vegetable Oil The very best source I have ever found for really delicious reduced fat baking is :Susan Purdy's "Have Your Cake and Eat it Too", which was remaindered last year; I have liked every recipe I tried from it. I gave it as a Christmas present to about a dozen of my most serious cooking friends. Many libraries have this, she is rather famous. A second good source is the Health Valley cookbook "Baking without fat", which goes along with their cooking without fat. You can get from Health Valley- the address and phone are on the back of their cans. Most of the substitutions are fruit puree (plum/prune, apple, apricot) for oil. I sometimes substitute one egg for 3 tablespoons of oil, not nofat, but only about 1/3 the fat calories. You have to experiment, and you usually have to strengthen the flavorings. When I am substituting, I often use real, sweet butter for the fat I am including, for flavor's sake. If you come up with a recipe you really like, I will be happy to post it on the site. Good luck and keep on cooking. Ellen |