How can I reduce the fat in my baked goods and still have a decent end product to serve?
The fact will always remain that the fat called for does make the recipe the best! However, you can easily reduce the fat in your baked goods by evenly replacing it with unsweetened applesauce or prune puree (in your darker-colored items). You may find for some recipes that this is too drastic, and you can just eliminate 1/2 the fat and replace it with the same amount of applesauce or prune puree if you prefer. You can also use egg substitute instead of whole eggs for even further fat reduction.
