In her book _Secrets of Fat-Free Baking_, Sandra Woodruff, RD suggests a
variety of foods to use as fat substitutes in cakes, muffins, quick breads,
scones, brownies, biscuits, crumb and sweet crumb toppings, and cookies:
--fruit purees, applesauce, and fruit juices
--non-fat yogurt and buttermilk
--honey, molasses, jam, corn syrup, and chocolate syrup
--prunes made into prune butter and prune puree (recipes included in her book)
--mashed squashes, pumpkins, and sweet potatoes
Here is a recipe from her book using fruit and dairy as fat subs:
PEAR BUNDT CAKE
1-1/2 cups unbleached flour
1 cup whole wheat flour
1 cup brown sugar
2 tsp baking soda
1 cup apple/pear butter
1/2 cup plain nonfat yogurt
2 egg whites or 1 liquid egg replacer (1/4 cup Egg Beaters)
1 tsp vanilla extract
1 cup finely chopped fresh pears (about 1 medium)
Topping:
1/3 cup confectioners' sugar
1 T apple/pear butter
1 T chopped walnuts
Combine the flours, brown sugar, and baking soda, and stir to mix well. Add the
apple/pear butter, yogurt, egg whites or replacer, and vanilla extract, and stir
to mix well. Fold in pears.
Coat a 12-cup bundt pan with nonstick spray. Spread batter evenly in pan
and bake
at 325 F for 35 to 45 minutes, or until toothpick inserted in center of cake
comes
out clean. Cool the cake in pan for 20 min. Invert onto wire rack, and
cool to
room temperature.
To make topping, combine confectioners' sugar with the apple/pear butter.
Transfer
cake to serving platter, and drizzle topping over cake. Sprinkle walnuts
over the
glaze. Let sit for at least 15 minutes before slicing and serving.
*Note: I've made a couple changes -- suggesting pear butter (for those with
lots of
pears) and liquid egg replacer, and eliminating 1/3 chopped walnuts, which was
optional anyway.
~Sandee
adritter@xxxxxxxxxxxx
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