Many recipes can tolerate a healthy renovation without affecting the taste or texture of the food. With most recipes, you can reduce the amount of fat, sugar and sodium without losing the flavor. By cutting fat and sugar, you also cut calories. How much can you leave out without affecting the flavor and consistency of the food? Apply the following general guidelines:

• Fat. For baked goods, use half the butter, shortening or oil and replace the other half with unsweetened applesauce, mashed banana or prune puree. You can also use commercially prepared fruit-based fat replacers found in the baking aisle of your local grocery store.
• Sugar. Reduce the amount of sugar by one-third to one-half. When you use less sugar, add spices such as cinnamon, cloves, allspice and nutmeg or flavorings such as vanilla extract or almond flavoring to enhance the sweetness of the food.
• Sodium. Reduce salt by one-half in baked goods that don’t require yeast. For foods that require yeast, don’t reduce the amount of salt, which is necessary for leavening. Without salt, the foods may become dense and flat. For most foods, however, you can reduce the salt by one-half or eliminate it completely.

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