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If you are trying to cut our a few calories from your baked goods, applesauce is a good alternative to using oils or fats. Any fruit puree can be used but applesauce is best since it has more pectin than other fruits. Pectin mimics the action of shortening by forming a film around the small air bubbles in the batter. Fats act to keep the flour protein and moisture from forming gluten, which would result in a rubbery consistency.

Reducing the fat in a baked item will cause it to become denser. Suggestions to resolve this would be to increase the amount of sugar in the recipe or even better, beat the egg whites before folding them into your batter. Pastry or cake flour can also minimize the final texture of the baked good.

Applesauce does not add any significant flavor differences so the consumer of the baked goodies will not be able to tell. Be sure to use unsweetened applesauce so as to avoid over sweetening the baked item. Once you start substituting the unsweetened applesauce in you cakes and breads, you will see that they are also more moist and tasty.

When substituting fats with applesauce, there are two schools of thought. The first is for complete substitution - one for one. If the recipe calls for 1 cup of vegetable oil, you will replace it with one cup of applesauce.

For example, an easy cake recipe uses a prepackaged cake mix. Select your favorite flavor and follow the directions making the following modifications:

Add 1 tablespoon of regular flour to the dry cake mix and blend well.

Substitute equal amount of applesauce for the quantity of oil called for. Gently fold the eggs and applesauce into the cake mix. Over mixing will create a rubbery texture.

Prepare the pan according to directions on the box and bake as directed. This cake will be moist and delicious and have fewer calories than its oily alternative. For every cup of applesauce in place of oil, there is a savings of over 900 calories and 100 grams of fat!

Some recipes however will still need a little fat to exhibit the desired flavor, hence the second school of thought.

Here is a recipe for low fat carrot cake that uses a little oil but replaces most of the fat with applesauce.

1/4 c. oil

3/4 c. applesauce

1/2 c. nonfat milk

1 1/4 c. sugar

6 egg whites

2 c. flour

2 tsp. baking soda

2 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground cloves

1 1/2 tsp. vanilla

2 c. carrots, peeled and grated

1/2 c. raisins 1

(8 oz.) can crushed pineapple with juice

Frosting:

1 c. low-fat cottage cheese

1 tbsp. low fat yogurt

2 tsp. vanilla

1 (8 oz.) pkg. of light cream cheese

1 c. powdered sugar

You will need three bowls, one for the moist ingredients, one for the dry ingredients and one for the egg whites.

In one bowl beat together oil, applesauce, milk and sugar. In one bowl, beat the egg whites until they are fluffy.

In the final other bowl sift together flour, baking soda, cinnamon, nutmeg and cloves. Gently pour the applesauce mixture into the dry ingredients and mix; add the vanilla and fold in the egg whites. Add the carrots, raisins and pineapple, mixing well after each addition.

Pour into a rectangular cake pan that has been prepared with nonstick cooking spray.

Bake for one hour at 350 degrees in a preheated oven. Cool and remove from pan.

In a blender or food processor, puree the cottage cheese, yogurt and vanilla. Add softened cream cheese and blend until creamy. Slowly mix in powdered sugar. The cake can be frosted when cooled.

Applesauce can help you enjoy your favorite desserts with a little less guilt!

Learn more about this author, CD Gozzi.
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