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1 of 1 people found the following review helpfulMay 22, 2007Reviewer: Clifford in New York* This stuff really works. I use it in some recipes to substitute for half of the added oil. For matzoh balls, I substitute half the oil, add one extra egg white, mix thoroughly with an electric mixer, and the final product really is 100% as good as the full-fat version. I also make oatmeal-craisin cookies (1 pkg Betty Crocker mix, 1 & 1/3 cups craisins, 1/3 cup chopped walnuts) substituting 100% of the recommended oil. The result is not as good as the full-fat, but it's still quite good and so much healthier! Also works excellently substituting for half the butter in mac & cheese.
2 of 2 people found the following review helpfulMay 11, 2007Reviewer: Stephanie in Maryland* I've used this in salad dressings, mayo, sour cream, and a host of fat-laden objects to reduce the calorie count. (For me, carbs and calories both matter!) I can substitute with the product up to half without noticeable change. My husband does not taste the difference, and he's the pickiest eater alive, and doesn't need to diet either!
Getting the extra fiber in is fantastic.
I've used it in baking with varied results. Sometimes it's been really good and has been able to substitute for butter or oil with perfect results, sometimes it makes the product a bit more spongy than I would like. But overall, I am quite pleased and will buy it again.