Lower Fat content in brownies (from scratch or mix)
Posted by: j. ratner
Most brownie recipes require oil in the recipe to make the brownies moist. I tried the mixes or scratch recipes with 1/2 the desired oil and it seems to be just fine....but much lighter in fat and calories...Judy

Add Flavor and Healthiness
Posted by: L. Walker
If you add some wheat germ to your cookie dough or cake batter, you will add a delicious slight nutty flavor to your baked good, as well as healthy fiber and vitamins. I find you can add up to 1/4 cup for most recipes without changing any other ingredients.

Add more fiber
Posted by: C. Hanekamp
Whenever I make a recipe for cookies or a bread (such as banana bread) I always use equal parts all-purpose flour and whole wheat flour. It adds a nutty flavor and really boosts the fiber amount in the recipe. Try it!!

Baking With Half
Posted by: C. Finney
Baking with 1/2 sugar and 1/2 Splenda makes for a better product. I have not tried it with candy, because I think that you probably need all sugar.

oil substitute
Posted by: T. O'Rourke
I use applesause in place of oil when I am baking, including prepacked mixes and you can not tell a difference in taste.

Low Carb
Posted by: J. BOOMER
for those of you who want to keep there carbs low and eat healthy try using 1/3 less fat creem cheese and using Splenda for the sweetener. Also instead of buying the graham cracker crust use almond chips (grinded). I tried this and it tasted as good as if not better than the original. It was healthier too. I beleve you can find a recipe on the splenda site.

Low Fat Baking
Posted by: C. WAGMAN
I substitute low fat or fat free evaporated and condensed milk in recipes to make healthier desserts and meals for my family.

Low Fat Recipes
Posted by: D. Auman
Substitute Smart Balance for the shortening or butter in recipes. It has no trans-fatty acids and tastes a lot like butter. It will make cookie a little drier when baked, but still very good for a low cholesterol cookie. Also use non-fat milk. Helps even more to lower Fat Calories in Cookie. I am diabetic with high cholesterol and always looking for ways to substitute other ingredients.

Lower fat in chocolate cake mixes or brownies
Posted by: K. FLOYD
Substiute applesauce for oil in cake or brownie mixes. The applesauce adds moisture but is lower in fat in calories and taste of apples is not noticeable

Reducing fat by using Applesauce
Posted by: C. Anderson
When making brownie or muffins from mix that call for oil. I substitute applesauce for the oil. You can't taste the difference and you eliminate the fat, good or bad from your baked product.