Substitute of the week – Applesauce vs. Oil in baking

It has been quite some time, but this week’s substitution recommendation is applesauce (unsweetened) vs. oil in baking.

Applesauce is a far better choice than oil when it comes to baking. Oil is used in many baked goods, such as cookies, brownies and cake. It adds needed moisture to your food and depending on what kind you use, a little flavor. Many oils are high in saturated fat and could affect your cholesterol levels. Luckily, applesauce can replace oil in many baked good recipes. When making the substitution, use the same amount the recipe calls for. It may be a good idea to drain some of the excess liquid from the applesauce to avoid too much moisture.

On top of its minimal calories, only 6 calories per tablespoon versus 120 per tablespoon of vegetable oil, applesauce contains no fat. And here’s a fun fact to go along with this suggestion. We have all heard the saying, “An apple a day keeps the doctor away.” Well, that is not just an old wives tale! An October 2016 study published in Public Health Nutrition suggests eating apples may protect against certain types of cancer, such as colorectal, breast and digestive tract cancers. Talk about a win-win situation. You reduce your calories, the baked dish still tastes great AND you get the added benefits of what apples do for your overall health!

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