53 substitute butter recipes

Light chocolate brownies made with cocoa powder, egg substitute and a corn oil spread instead of butter, so they bake up fudgy and cholesterol-free. A one-saucepan brownie, dusted with powdered sugar.

Honey fudge swaps in honey alongside sugar for old-fashioned chocolate candy with a hint of floral sweetness. Boiled-sugar candy that requires a thermometer. Makes 24 squares.

Crisp, buttery slice-and-bake cookies with brown sugar, a hint of nutmeg, and bold black walnut flavoring. Shape the dough into logs, chill overnight, and slice thin for a quick batch of 48.

Chocolate popcorn fudge: classic stovetop chocolate fudge cooked to soft-ball stage with chopped popped corn folded in for surprise crunch in every creamy square.

Use a butter substitute and make your toast look vibrant!

Classic chocolate chip cookies with butter-flavored Crisco, brown sugar, and walnuts. Crispy edges and chewy centers in 30 minutes. Makes 3 dozen cookies perfect for any occasion.

Honey drops candy boils pure honey with butter and a splash of lemon to hard ball stage, then pulls into chewy white taffy with a porous, melt-on-the-tongue texture.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Twice baked potatoes with a nonfat yogurt-mashed filling instead of sour cream, seasoned to taste and baked until heated through with a paprika-dusted top. A lighter, customizable classic side dish.

A vegan butter substitute for spreading on bread and vegetables.

Avocado Butter blends mashed avocado with lemon juice, onion powder, and garlic into a smooth, creamy dairy-free spread. Five minutes, five ingredients, and a butter substitute that actually tastes good.

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

Low fat lemon poppy seed Bundt cake using yogurt and egg substitute for tender crumb without the butter. Bright citrus glaze finishes each slice.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.