Oh, applesauce! I will be glad when it's all over.
John Glenn, the first American to orbit the earth, carried pureed applesauce in squeezable tubes on his initial space flight.
But applesauce can replace more than just fats.
George darted into the kitchen and came running back with a dish of applesauce.
But how can the carbohydrates in applesauce replace the fats or proteins in a pastry?
Baking with applesauce can be tricky.
George spooned out a bit of the applesauce and started to poke it into the hole.
It has a lot of water on its own, so adding too much applesauce could also make a muffin too bready.
So when bakers replace fats with applesauce, they're trying to achieve the same thing in a slightly different chemical way.
I forgot how delicious applesauce is. Mmm!
I see your applesauce, and I raise you a pudding.
And now she's gotta eat applesauce through a straw the rest of her life.
So applesauce can give your cake some structure, just like eggs do all while keeping it tender as well.
Well, some bakers use applesauce to replace the butter, oil, or eggs in their favorite cake recipe.
See, applesauce is full of a polysaccharide called pectin, which normally holds cell walls together in some plants, including fruits like apples and berries.