Unsweetened applesauce is a handy ingredients when it comes to low-fat baking. The sauce adds a light flavor, as well as a hint of sweetness, to any recipe. It also adds moisture and volume. These qualities help make applesauce a suitable replacement for liquid fats in baked goods, such as oil or melted butter. However, applesauce is so low in fat that it can't be used as a cup-for-cup replacement for fat-based ingredients. Instead, it can be added to the fat to stretch it out so that there is less overall fat in the recipe.
Determine the amount of liquid fat called for in the recipe.
Replace up to half the fat-based ingredient in the recipe with applesauce. For example, if the recipe calls for 1 cup oil, use 1/2 cup oil and 1/2 cup applesauce.
Stir the fat-based ingredient and applesauce into the recipe together. Bake the recipe as directed, keeping an eye on it as it bakes to prevent burning.
Items you will need
- Measuring cups
- Always start with a small amount of applesauce, such as 25 percent of the overall oil called for, when using it as a replacement for fat-based ingredients. Every baked good is different and reacts differently to the applesauce. Once you determine the recipe can work with applesauce, you can increase the amount up to 50 percent of overall oil called for in the recipe the next time you make it.
- Always watch the baked good as it bakes to ensure it doesn't burn. Using applesauce as a fat substitute can slightly alter the baking time, depending on the recipe. The applesauce may cause the good to cook quicker or slower than indicated, again depending on the recipe.
- Don't use applesauce to replace solid or soft butter or shortening in baked goods. Only use applesauce as a replacement for liquid fats in baked goods, such as oil or melted butter. Solid or soft butter and shortening provide a crisp texture to baked goods, whereas applesauce provides moisture and a dense consistency. Replacing even a one-quarter of the solid or soft butter or shortening with unsweetened applesauce may dramatically alter the texture and taste of the recipe.
- The Food Substitution Bible; David Joachim
- Mayo Clinic: Healthy Recipes: A Guide To Ingredient Substitutions