Beans instead of oil or butter in baking ????

Justamum

I remember watching some of a series of The Galloping Gourmet Revisited (or something like that). Apparently Graham Kerr's wife had a heart attack so he redid some of the recipes as a low fat version, and I'm sure he used pears pureed to replace some of the fat.

A few years ago you could buy a jar of fat replacer made from fruit of some kind. I can't remember what it was called or who made it though. I haven't seen it for a long time.

EssexGirl

I've seen loads of American recipes that use unsweetened apple sauce instead of fat.

I've tried courgette cake. Wasn't that impressed though.

lisa26_2

I've recnetly tried substituting an equal amount of low fat yogurt for butter in a cake and it worked pretty well

Murrell

LondonDreamer wrote: »

I have the book (which I also recommend - one of my favourites) and checked. Excluding things like jams and cordials, the only recipes that are egg free are scones. There are about six different ones and they all sound yummy so it may be worth a look, but all of the cake recipes themselves use eggs.

Thanks for checking. Will have a look at the scone recipes when the library gets a copy.

Sandra

EssexGirl

lisa26 wrote: »

I've recnetly tried substituting an equal amount of low fat yogurt for butter in a cake and it worked pretty well

Great idea. Will have to try that.