Fat-free baking

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FAT-FREE BAKING TIPS

Tip 1. ONE WHOLE EGG=2 EGG WHITES ===== ========================== Yes you can use a whole egg instead of just egg white but the yolk adds 5 grams of fat and 215 mg of cholesterol to the recipe.

Tip 2. DON'T TRY TO MODIFY YOUR OWN RECIPES ====== ==================================== Fat free baking recipe development is more complicated than a simple one-to-one substitution since you're replacing a solid with a sweet liquid. Rather than risk disappointment with the results, use recipes that have been specially developed for fat free baking.

Tip 3. FAT FREE OR FULL FAT BAKING? ====== ============================ While there's a difference in appearance, fat free baked goods have a more intense taste, a slightly moister and coarser texture and are slightly more perishable than regular baked goods.

Tip 4. HOW DOES CORN SYRUP COMPARE TO FAT AND SUGAR? ====== ============================================= One tablespoon of corn syrup has no fat and only 48 calories compared with 13 grams of fat and 117 calories per tablespoon of shortening. Corn syrup is less sweet than granular sugar with 48 calories per tablespoon while an equal amount of sugar has 50 calories.

Tip 5. USE MAZOLA NO STICK COOKING SPRAY TO GREASE THE PANS ====== ==================================================== It prevents baked goods from sticking while adding virtually no fat, unlike shortening or butter.

Tip 6. YOU CAN USE ALL PURPOSE FLOUR IN PLACE OF CAKE AND PASTRY FLOUR ======

=============================================================== Substitute 1 cup (250 ml) less 2 tablespoons (25 ml) all purpose flour for 1 cup (250 ml) cake and pastry flour. The results may be slightly less tender.

Issued by the corn syrup industry. From: Sam Lefkowitz Date: 09-03-94 Submitted By GAIL SHIPP On 04-25-95

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