Which fat or oil should be used if you wanted to reduce the amount of saturated in a baked product?

To reduce the amount of saturated fat in a baked product, you should use an oil that is low in saturated fat. Here are some good options:

* Unsaturated oils:

* Olive oil: A good source of monounsaturated fat, which can lower LDL ("bad") cholesterol.

* Avocado oil: Similar to olive oil, with a high smoke point, making it good for high-heat cooking.

* Canola oil: A blend of monounsaturated and polyunsaturated fats, making it a versatile choice.

* Sunflower oil: High in polyunsaturated fat, including linoleic acid, an essential fatty acid.

* Flaxseed oil: Rich in omega-3 fatty acids, which can benefit heart health.

* Other options:

* Applesauce: Can be used as a substitute for some of the fat in a recipe, adding moisture and sweetness.

* Mashed banana: Similar to applesauce, it can add moisture and sweetness, as well as potassium.

* Yogurt: Can add moisture and tanginess, especially in cakes and muffins.

Important Note:

* Avoid: Butter, shortening, coconut oil, and palm oil are high in saturated fat.

* Consider: The type of baked good you are making, as different oils have different smoke points and flavors.

By making smart choices about the fats and oils used in baking, you can create delicious and healthier treats.