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Better Butter Up: Five Healthy Solutions

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When baking, fresh fruit can be pureed and substituted for butter. Apples, bananas, pears, pineapple and prunes all work great in your favorite baked goods. They add the necessary moistness needed to bind the dry ingredients together and are about the same consistency as butter.

The natural sweetness of the fruit will also allow you to decrease the amount of sugar added. About 1/2 cup of fruit puree will replace 1 cup of butter. You may need to do a little experimenting, as the baking soda or powder might need to be increased a tiny bit. Try to use a fruit that fits well with what you are baking. Bananas are excellent in chocolate brownies, but I don't think you'd want to try prunes.

Deep frying is wrong on so many levels. Immersing your food in a vat of hot oil or grease, to have it soak in like a sponge, is unhealthy. Baking in the oven can achieve the same crispy results. Marinating chicken wings in a mixture of 1/2 cup hot sauce and 1/4 cup vinegar for thirty minutes before baking in a 375 degree oven produces an excellent deep fried alternative. Potatoes cut to shoestring width and lightly coated with garlic powder and Italian seasoning, then baked in the oven, are a healthier choice than french fries.