Fat Facts

Appears in

Published 2011

Butter and margarine are generally interchangeable. Use directly from refrigerator unless otherwise indicated. I use tub margarine in my recipes unless otherwise indicated. Fleischmann’s makes dairy-free, salt-free tub margarine. Diet margarine is not suitable for baking but is fine for streusel toppings.
Use the water method to measure butter or margarine. Fill a 2-cup glass measuring cup with 1 cup of cold water. To measure ½ cup butter, for example, add butter until the water level reaches 1½ cups. You will then have 1 cup of water and ½ cup butter. Spill out the water. (Or you can press butter or margarine into a nested measuring cup; press firmly so there are no air spaces underneath.)
PRUNE PURÉE: Combine 2 cups pitted prunes with 1 cup hot water in the processor; let it stand for 5 minutes. Process until smooth, about 1 minute. Scrape down the sides of the bowl as needed. Makes 2 cups of Prune Purée. Refrigerate up to 3 months or freeze. (One Tbsp contains only 20 calories and is fat-free!)
Lighten up! To replace ½ cup fat in cakes, quick breads and muffins, use ¼ cup fat and ¼ cup applesauce or Prune Purée. Use applesauce in light-colored cakes and Prune Purée in darkcolored cakes.

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