Including adaptations with low-fat/no-fat substitutions
I use these recipes myself. Some reflect low-fat or no-fat adaptations I have made. They are edible, but when you bake with fat substitutes, you get what you deserve. Others on the list are "heart-stoppers" that I can endorse heartily from the days before my heart attack.
The low-fat baking adaptations call for "egg substitute" or "fat substitute." The egg substitute can be any of the wet products which contain only egg whites. You miss the fat of the yolks. The "fat substitute" can be trickier. You can use things like apple butter, or you can buy actual branded fat substitutes, which are usually fruit based. One of my favorites is from Smuckers, and is apple based. Other popular fat substitutes are based on prunes. All include emulsifiers and other things to add body and generally lubricate.
I also frequently use Butter Buds (in the dry form) in cooking, particularly in rices and other wet-cooked foods.
Many of the "regular" recipes in this collection can easily be made "low-fat" just by substitution of these basic egg, fat, and butter flavor ingredients, along with skim milk.
I've also included some recipes for using various commercial mixes, mostly from Walnut Acres, that I rely on. These are here for my convenience, but you may wish to try them.
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