INGREDIENTS

INSTRUCTIONS

FAT SUBSTITUTES.  One of the big problems for Vegetarian Very Low Fat
cooking is how to  remove oil and other fats from recipies to adapt
them to your new  cooking style.  Here are a list of substitutions we
collected from a  variety of locations.  1 egg You can use 2 egg whites
instead of one egg. 3 tablespoons oil  (1.2. oz.wt.) You can use 3
tablespoons of applesauce (in baking).  Substitute Corn Syrup.   (
light )  in any recipe calling for  butter. The result is a much
lighter muffin. FAT SUBSTITUTE: > > 6  ounces prunes > 1 cup water > 2
tsp. vanilla I use tofu in baked  goods in place of the oil. It adds
moisture & protien without much  fat. There is no taste to speak of and
the consistancy is a little  heavy, but with some experimenting I'm
sure you can find the right  amount. My kids (20 & 23) don't even know
it's there, and I have a  hard time getting them to eat tofu, because
it sounds too healthy.  substitute in fat free cream cheese for the
butter (suggested in a  fudge recipe). > While keying in some of my
ancient recipies to  MasterCook the other day, I >came across this
interesting  substitution -- a rice puree substitute for >oil in salad
dressings.  >It is prepared by cooking 1/2 cup rice in 4 cups water
till very  soft >(45 minutes, as I recall), then pureeing it in a
blender or  food processor. >Supposedly, the bland flavor blends well
with other  dressing ingredients, and >the puree also holds herbs and
spices in  suspension. No specific substitution >quantities were given;
the  author advised experimentation.  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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