TIPS FOR LOW-FAT BAKING

TIP: Testing for Doneness
The traditional 'toothpick test' does not work the same for determining doneness in low fat baked goods! When full-fat goods are baked to finish, an inserted toothpick comes out clear. However, low fat goods must not be so thoroughly baked, else they will be slightly dry and rubbery. When low fat goods are baked to finish, the toothpick will come out nearly but not completely clear. There should not be any batter on the toothpick, but rather a layer of the almost-fully-baked good itself.

TIP: Watch the Cooking Time!

Low fat goods tend to bake quicker than their full fat counterparts. To prevent over baking, set your cooking timer and check for doneness several minutes earlier then the recipe calls for, when baking low fat goods. If not done then, check for doneness every 2 minutes thereafter.

TRICK: Making Low Fat Baking Moist, Rich and and Succulent
Using fats such as butter and oil give baked goods a moist, rich and succulent flavor and texture. Low fat goods on the other hand are often are often dry and rubbery.

To create the flavor and texture of full fat baked goods in low fat baked goods, use one or more of the following ingredient substitutes, in 3/4 of the quantity of the fat called for, plus 1/4 of the fat called for itself: buttermilk, applesauce, grated zucchini, pureed plums. For example, substitute 1 cup oil with 3/4 cup applesauce and 1/4 cup oil.

However, it should be noted that a certain amount of fat is necessary in most baked good recipes. The recipes found on this site contain the bare minimum fat necessary for the creation of palatable, textured and healthy treats.

TRICK: Chocolaty Flavor without the Fat!
In recipes calling for the use of dark chocolate, cocoa powder may be used as a replacement; for example, in chocolate cakes, muffins and pies. For every 3 ounces of chocolate called for, replace with approximately 1/4-1/3 cup of cocoa powder, depending upon taste.

It is important to note that you should use dairy-only wet ingredients, rather than oil, in order to achieve the best flavor and exture possible (ex., buttermilk, yogurt and butter). Also, you will definitely need to use some fat (butter is your best choice in this case) in the baked good itself as well, no baked good should be fat free!