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Phone: (307) 766-5124

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University of Wyoming Extension

 

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Fat Substitution in Home Baking cover

Fat Substitution in Home Baking

PDF

Publication #: B-990
Date Published: 01/01/1995

Publication Author(s):
Rhoda Schantz

Description:
Health information on the dangers of a high-fat diet has sparked consumer interest in reducing the fat content of baked goods. Fats and oils contain nine calories per gram, and they increase the risk of heart disease and some forms of cancer. Fat substitution in home baking discusses ingredients commonly used in recipes to replace fat. Fruit or vegetable purees, low-fat cottage cheese, tofu, or non-fat yogurt are acceptable alternatives to oils and butter. This two-page bulletin lists substitutions for each ingredient, in addition to information about what ingredient works best for specific recipes and how much of each ingredient to substitute.


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University of Wyoming Extension

Department #3354

1000 E. University Ave.

Laramie, WY 82071

Phone: (307) 766-5124

Email: glen@uwyo.edu

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1000 E. University Ave. Laramie, WY 82071
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