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neat way to cut cals.....

Just thought I'd share a tidbit I learned today.

When baking, you can cut the amount of sugar the recipe calls for in HALF without losing flavor or texture.

Eliminating 1 cup from a recipe eliminates 775 calories from the recipe!!!! (holy cow!!)

Just make sure you have at least 1/4 cup of sugar for every 1 cup flour to keep moisture levels up. Other than that, who needs the extra calories???

Wed. Apr 18, 2:37pm

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Yes, and cutting 1 cup of flour cuts 650 calories!!!
(not quite as bad as sugar, but eerily similar)

I don't want to spoil this thread with a lecture on empty carbs, but the more research I do on nutritional data, the more I simply cannot justify having more than very small levels of sugar and/or white flour in my diet.

Your post was a terrific illustrator on the sheer overwhelming amount of calories in sugar and it does very little to meet your body's needs for nutrition.

Wednesday, April 18, 2007, 3:34 PM

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and you can substitute plum puree for the fat in most baking recipes (like carrot cake, for instance.)

Wednesday, April 18, 2007, 3:38 PM

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neat way to cut cals

never heard of adding plum puree.........would applesauce work as well??

Wednesday, April 18, 2007, 5:58 PM

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yes applesauce would work just as well

Wednesday, April 18, 2007, 7:34 PM

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Applesauce is great! But, if you substitute applesauce for all of the fat, brownies and cookies, for example, end up a kind of spongey texture. Not bad, just not the same. People who aren't dieting tend to not appreciate it. If you are cooking for many, I'd suggest substituting half the fat with applesauce or plum puree, etc., and keeping half the fat as is. It'll still drastically reduce calories.

Another great thing for adding moisture to cakes, etc., is chopped dates. Sounds weird, but, my grandma makes the most awesome chocolate chip date cake, and it's always so moist and gooey, and that's from the dates.

Thursday, April 19, 2007, 9:57 AM

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