Lighter Bake Substitute

[tanastaplo]

Lighter Bake is an oil substitute for baking, but it's pretty expensive. Does anyone know what I can use instead? Would it work to puree prunes, for example -- has anyone tried that to see if it works? I have tried applesauce in other recipes, but Lighter Bake's consistency is a little finer and denser, and I don't know that applesauce will work in recipes that actually call for Lighter Bake. Thanks in advance for any input!

[Jewel]

I used to use Lighter Bake all the time, but I never used a whole jar at a time, and when I needed it again the jar had always gone bad! :( Just don't bake as frequently as I should I guess! I started substituting drained applesauce and I like it just as well! The trick to applesauce is to ALWAYS drain it. Put it in a sieve over a bowl and let it sit for at least 15 to 20 minutes, stirring occasionally to get the moisture released. Once it's drained it's much thicker and more 'pasty', along the lines of 'Lighter Bake' and in my opinion much more versatile than the prune puree, which always had a 'spicy' taste to it. I could use 'Lighter Bake' in Oatmeal cookies because they needed the extra nutmeg/clove type flavor, but other baked goods didn't need it as much! ;) When using drained applesauce you use the 1:1 ratio also which is much easier! If it calls for a 1/2 cup of oil, use 1/2 cup of drained applesauce! When DH begs me to make a cake I use the drained applesauce and EggBeaters and it always turns out wonderfully with very little fat! :D

[tanastaplo]

Thank you, Jewel! That's really helpful! I'll try the drained applesauce in the 1:1 ratio. I love baking, and I'm really happy with the discovery that you can get comparable results with so little fat. Quietly sneaking health into people's diets....

Thanks again!