OLIVE OIL
Olive oil is a popular ingredient in salad dressings and stir-fries, but did you know you can bake with it, too? Along with heart-healthy monounsaturated fat, olive oil contains antioxidants that have heart-protective and anti-cancer properties. .
AVOCADO
If you want to use an oil that has a more neutral taste than olive oil but also delivers health benefits, Rasmussen recommends avocado oil, another source of heart-healthy monounsaturated fat.
NUT BUTTER
Nut butter, such as peanut or cashew, makes a superb stand-in for butter. It’s fairly solid at room temperature, giving baked goods a texture similar to what butter provides.
YOGHURT
One benefit of replacing butter with yogurt — especially Greek yogurt — is that because it’s thick, you get the same creamy mouth feel as with a fat like butter. Start by replacing half the butter in a recipe with yogurt; the other half should be a fat like avocado oil.
APPLESAUCE
Applesauce lends a natural sweetness, as well as extra moisture. Compared with butter, applesauce is far lower in calories and has no fat.
BANANAS
In baking, bananas offer a cross between the creaminess of avocados and the sweetness of applesauce. As with applesauce, use bananas to replace just half the fat in your recipe, with an overall 1:1 ratio.
BEANS
If you haven’t experimented with beans in baked goods, now might be the time. “It may sound strange, but pureed legumes can be used as a substitute for butter. Beans impart a cakey texture, so it’s best to reserve them for desserts like cakes, blondies, and brownies.
Written byJessica Migala
Medically Reviewed byChung Yoon
Culled from: https://www.everydayhealth.com
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