Fat replacements work especially well in muffin, bread, cake and chocolate recipes.
Frost fat-free chocolate or vanilla cakes with marshmallow creme in place of frosting. Substitute egg whites or fat-free egg substitute for whole eggs. Use one-quarter cup egg substitute or two egg whites per egg and save 30 to 38 calories and four grams of fat per whole egg. Use almond extract to give a nutty flavor to cookies, muffins and cakes. Use fat-free dessert syrup to make delicious ice cream or yogurt desserts.