Reducing fats in baked goods is difficult, without question. The reason that so many recipes involve copious amounts of butter and sugar is that they taste best that way. Shortbread without butter is just a cracker and a pecan pie without sugar is just a bunch of nuts. Since baking is actually more science – a delicious science - than not, each ingredient in a recipe has a role to play, so changing them can adversely effect the outcome you are trying to achieve when your real goal is to indulge without expanding your waistline.
Fats in particular are important. They are important to dieters and they are important to bakers. Light Life, which is a new feature here at Slashfood, is going to take a look at lightened and low fat recipes, as well as at some commercially avaliable products, like baking mixes.
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