<http://schema.org/articleBody>
"It&amp;#039;s a brand new year and lots of people have that whole &amp;quot;I want to lose weight&amp;quot; resolution as evinced by the staggering amount of people at my gym since the ball drop. I had a chocolate bar for breakfast this morning, so clearly this is not a top goal for me personally. I just love sweets and cake so much that it is something I am not willing to give up, but there are ways to make your baked goods a little kinder to your waist line.  In baking, it is a bit trickier to cut back on fat than with cooking because everything has a purpose in a recipe and things can go horribly wrong in the oven if the ingredients are out of whack (like the night I didn&amp;#039;t have any eggs and tried to come up with an egg replacement-yikes). There are a few substitutions that shouldn&amp;#039;t compromise the flavor or texture of your favorite cake recipes too greatly and will reduce the total fat. You may use unsweetened applesauce or pureed bananas in place of oil at a one to one ratio; I recommend playing around with proportions and maybe not dropping the oil 100%. You may also replace a whole egg with 2 eggs whites, but this rule would not apply for things like custards where the yolk is necessary. Angel food cake is a great fat free treat due to its lack of egg yolks.  Some people would recommend not substituting one fatty ingredient for a lower fat version at all, but rather just decreasing the amount of fat in the recipe. If you choose that route, take it out little by little and find the point where it doesn&amp;#039;t ruin the finished product.  I personally am never quite satisfied with reduced fat baked goods because I&amp;#039;m of the belief that baked goodies are a wonderful indulgence and I&amp;#039;d rather have a little less of the real thing than a lot of a watered-down version, but to each her own. Happy New Year! "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a23689/cake-resolutions/?src=rss>