I find in my cookbooks where they cut the fat drastically they often increase sugar to keep flavor. I tweak all my recipies, never use the same amount of sugar they call for but about 1/3 and I get no complaints. Extra light tasting olive oil makes great muffins no weird taste at all. The brownies with babyfood prunes you eat the day after you cook them and you cannot tell they have fruit in them or that they are fat free. BUT before I tweaked the recipe it had as many calories as regular brownies because of the insane amount of sugar. Now I have to reduce a recipe my daughter got at a cook-out called Sex in a Bowl anyone had it?
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