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    You are in: Home / Community Forums / Cooking Q & A / Question:Kittencal-'s- Banana- Cinnamon- Snack- Cake- or- Mu
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    Question:Kittencal-'s- Banana- Cinnamon- Snack- Cake- or- Mu

    Fri Apr 12, 2013 12:08 pm
    Newbie "Fry Cook" Poster
    Kittencal's Banana Cinnamon Snack Cake or Muffins (Low-Fat)

    could you use applesauce instead of the low-fat yogurt?
    Fri Apr 12, 2013 1:05 pm
    Forum Host
    None of the reviews mention doing this. Dairy tends to make cakes such as this more tender, but I think it might work.
    pinky kookie
    Fri Apr 12, 2013 2:04 pm Groupie

    This is an interesting info related to your question:

    Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.
    If a recipe calls for 1/2 cup butter, you can substitute 1/4 cup applesauce, saving 44 grams of fat and 400 calories (the fat and calories in 1/4 cup margarine)
    Mashed ripe bananas work well as fat substitutes in carrot or banana cake or muffins.
    Purchased fruit puree mixtures, usually prune—based, also are good and work especially well in chocolate, spice and carrot cakes. Follow the label directions.
    Baby food in similar fruit flavors can be good as fat substitutes, too.
    Replace 1 whole egg in a recipe with ¼ cup fat-free, cholesterol-free egg product substitutes (such as ConAgra’s Egg Beaters®) or 2 egg whites—you'll save more than 10 grams of fat and 100 calories.

    I know that substituting applesauce alone instead of yogurt, oil and butter, makes a chewy texture because some fat is necessary to form the right texture in muffins, cakes or breads. That is why we need to add at least half of fruit pureé and half of the fat to get the right texture. icon_biggrin.gif
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