Does anyone have any ideas of ingredients to replace the fats (such as butter/margarine/oil) in recipes? I like to use applesauce but am wondering if pureed pumpkin might work the same way.

I would recommend keeping the fats but switching to a "healthy" fat. Earth Balance and other cholesterol lowering margarines contain plant sterols that will work to clear out arteries. This seems to work well in baking and is easy to measure for baking. There is no negative impact on cholesterol levels as the spread actually lower it.

For baking muffins and breads, you can try applesauce, but you may notice a different in texture. If trans fats are the source you are trying to replace, then consider these alternatives: Canola oil,... keep reading →