One of the drawbacks of making your goodies low fat is that they don’t always stand up to the freshness test for as long.

Without as much fat, things go bad faster. Additionally, many of the fat substitutes are items that which themselves can go bad: yogurt, ripe banana (already on its way!), jams, buttermilk.

If you don’t plan on eating your goodies the same day or the day after, you should think about freezing what you cannot eat. If you want to stretch eating your muffins or cakes for 4-5 days, put them into the fridge right away to slow down the process of going bad right away.

I’ve had a few experiences myself where I’ve forgotten to heed these tips. Most cookbooks don’t tell you to do this, even if they recommend these ingredients. Maybe they want you to eat it all right away? Regardless, these are good pointers for any low-fat baking items I give you recipes for, or any recipes you change yourself to be more low fat.

I will be passing on my low-fat tips as time goes on. Keep your eyes open for them!