Instead of greasing a cake pan or muffin tins with solid shortening or butter, lightly spray the pan with vegetable cooking spray for no sticking and no added fat. We all love chocolate, but it's full of saturated fat. If a recipe calls for chocolate, substitute 3 tablespoons unsweetened cocoa powder and 1 tablespoon canola oil for each ounce of chocolate. The total fat will not be much different, but the fat is unsaturated. Since caloric sweeteners contain 4 calories per gram or about 120 calories per ounce, you may wish to use noncaloric sweeteners, particularly if you are trying to lose weight.
Sugar provides sweetness, tenderness, and color in cakes and cookies.
But with most recipes you can reduce the sugar by at least one-third without changing the taste and texture. Fruit juices and frozen fruit juice concentrates may be used to sweeten baked goods. You can also use sugar-free jams and spreads as a sweetener. These all contain fructose, a form of caloric sugar and a simple carbohydrate. Discuss their use with your physician or diabetes educator.