Hi everyone!
I love mayo so something that helps me cut calories is using plain yogurt. It works well in sandwiches, tuna salads, with baked potatoes, and on wraps. Hope this helps all those mayo lovers!
Adri

Yogurt instead of Mayo?  Cool idea… although on the surface it’s kind of a scary thought.  What the heck, I’m a brave guy so I’ll give a shot today.  It’s kind of like my duck theory.  If it looks like Mayo, spread like Mayo and tastes like Mayo - it must be… Yogurt.

lol Scott - it *must* be yogurt

I haven’t tried that one or heard of it for that matter.

I did hear that one can replace butter with applesause in baking recipes? Maybe someone with more knowledge can answer that one.

I know it sounds gross but whatever works… I actually just finished a plate of pasta with yogurt instead of alfredo sauce and it was delicious! If somebody else tries it tell me what you think.

Hey - I’m all about cuttin’ calories!

A plate of pasta with yogurt? Was that it? Did you flavor the yogurt? What kind of yogurt?

I bought some stuff called “Nayonaise” that uses a soy emulsion to emulate the Mayo experience - it looked good on the label but and I gotta tell you from a person with an open mind when it comes down to food… this stuff was absolutely disgusting. I’d rather go dry…

I did hear that one can replace butter with applesause in baking recipes? Maybe someone with more knowledge can answer that one.

I’ve used something like this many times. I replace oil with applesause, usually when making cake. I even saw it as a “low calorie” option on a cake box one time. I find if you add a little bit more applesause than what it calls for with oil, it works out better. The thing I’ve noticed is that the cake will go bad quicker. It’s only got a life span of a week or less. But if you making it for a party, I can’t tell the taste difference, and you can spare your friends some extra calories.

Hmmm - Skyler - cake? minus some calories? life span of a week? can’t tell the difference?

Wow...that’s simply dangerous!

lol

Well, when I had to make a real cake, that’s what I did. Most of the time it was angle food cake with fruit. It seems to have worked for me.

I’ve started using Light Done Right salad dressing instead of mayonnaise on things like sandwiches, wraps, chicken or tuna salad etc. 

Ron

Skyler - 24 January 2006 12:45 AM

I did hear that one can replace butter with applesauce in baking recipes? Maybe someone with more knowledge can answer that one.

I’ve used something like this many times. I replace oil with applesauce, usually when making cake. I even saw it as a “low calorie” option on a cake box one time. I find if you add a little bit more applesauce than what it calls for with oil, it works out better. But if you making it for a party, I can’t tell the taste difference, and you can spare your friends some extra calories.

Skyler, in my house, cake doesn’t last more than a week LOL What you said, I agree with. I have used this for box mix brownies, spice cake and chocolate cake. The package recommends unsweetened applesauce. I didn’t have that at the time, so I used the flavored kind on hand. No problem. Another substitution that I use is liquid egg - like Egg Beaters or whatever your local brand is. Less fat, less cholesterol, sometimes you get Omega 3s. With those two substitutions, you can reduce fat, but the sugar is still there. So take your treats and enjoy.

Does anyone want to chime in with their experiences with prune puree, or other “oil in baking” substitutions?