How to Lighten Up Baked Goods

It's difficult to resist a fresh batch of cookies or a warm slice of banana bread, even though you know that those delicious morsels are probably loaded with fat and calories. But they don't have to be.

Difficulty: Easy

Instructions

Things You'll Need:

• Liquid egg substitute
• Apple sauce
• Cooking spray
• Raisins or other dried fruits

1. "Beat" the fat.. Perhaps the best application for all of those liquid egg substitutes on the market (available in your local grocery store next to the fresh eggs) is in baked goods. One quarter cup of the stuff in the carton equals one of the shelled variety. You won't notice a difference in the flavor but you will notice that your waistline trim.

2. Cooking spray. This one's a no-brainer. Instead of greasing your pans and cake molds with butter or oil, use non-stick cooking spray. It works just as well and keeps off the extraneous calories. Plus, it makes the pans much easier to clean.

3. Nix the chocolate. Chocolate chips are delicious in an oatmeal cookie or a slice of zucchini bread, but they pack extra calories into each bite. Instead, try using raisins, dried cranberries or dried, sugared dates. They provide the lovely texture contrast that chocolate chips add and, in some cases, they compliment the baked goods even better. Try dried fruit as a substitute for nuts too.

4. The big secret: Applesauce. I know it's hard to believe, but you can substitute the butter or oil in any baking recipe with apple sauce. It often makes the end result even more moist. Just use unsweetened apple sauce in a 1-1 ratio with your fat (e.g. 1 cup of apple sauce for 1 cup of butter) which will allow you to cut your fat content in half.