Low Fat Baking Powder???

[Sara Emily]

Someone recently gave me two cannisters of Rapunzel's Pure Organic Low Fat Cocoa Powder. I would not have purchased it for myself since I have no quarrel with "regular" baking powder, but I am now the proud owner and want to use it to its best advantage. http://www.cookinglight.com/bbs/smile.gif

I compared the numbers. 1 Tbs. of Nestle's Cocoa Pwdr. has 15 calories and 1 gram of fat. The same amount of the new product has 10 calories and .5 grams of fat.

All you great cooks know that when you take some of the fat out of your cooking, you usually compensate for it by adding additional spices or moisture, etc., depending on the item. I am wondering if I should try to do some "compensating" using this cocoa. Perhaps enriching the non fat or low fat milk I might use with powdered skim milk and/or adding a bit of powdered expresso to the batter for greater depth of flavor?

Have any of you ever used a LF version of cocoa powder? Even if not, do you have any SAGE SUGGESTIONS? Thanks!

[kwormann]

Pipe up with other opinions, but I cant imagine that small of a difference making that much of a difference. I have always thought of cocoa powder as low fat anyway! I would use it as regular and enjoy!

Kim

[Angela]

I have never heard of low fat cocoa powder and have always thought it very low fat. The calorie and fat amounts are so small that I wouldn't bother.

[MrsReber]

I agree- if it was free, certaily use it, but I can't see it making a difference at all with a difference of only 5 calories and .5 grams of fat. I like free stuff http://www.cookinglight.com/bbs/biggrin.gif

[makedah]

I agree with the above post. Use it as regular in a tried-and-true recipe and let that guide you in further alterations. What yummy experimentations!

As a side note, Penzey's says that its cocoa can be used in place of chocolate in many recipes, without the typical addition of oil that you would have to make when replacing chocolate with cocoa. This is because their cocoa has a higher percentage of butterfat than store brands. I don't know if that is better or worse for you in the long run, but I have used it instead of chocolate in the BBQ Chicken Potpie and it works fine.