Anyone use Brummel N' Brown? - High Cholesterol Message Board

Magpiezoe · 03-25-2003, 02:11 PM

Hello, I was wondering how it is? Does it taste as good as "I can't believe it's not butter" and can you bake with it? I saw an advertisement for Brummel N' Brown that said it's made from yogurt and doesn't contain any trans fats. The total fat in both spreads is 5g. and the sat. fat in both is 1g. Thanks.

------------------
Magpie

midwest1 · 03-26-2003, 12:03 PM

I only tried one package of Brummel and Brown. I detected a tart yogurt-type flavor that I didn't care for in a spread. I don't believe you can bake with it either, as it contains too much water.

I now use Smart Balance spread, which comes packaged in a one-pound tub or (2) 8-oz tubs. The one-pound tubs contain a high enough fat percentage (67%) to be useful for baking or sautéing. (The 8-oz does not, and should be used only as you would a "light" margarine, for spreading or melting on vegetables.) It does contain 2.5g sat fat per serving, which is a tad higher than experts prefer, but it contains no trans-fats. The rest of the composition is 2.5 poly fat and 3.5g mono fat. To me, it tastes as good as butter.

Magpiezoe · 03-28-2003, 09:59 AM

Hello, I've used "I can't beleive it's not butter" for baking without any problems. I did notice that everything is soft and moist, instead of crunchy though. I am thinking about substituting apple sauce for the butter/margarine/oil in my baking recipes. I've heard that you just use the same amount of apple sauce as you use shortening. Thanks for the info. Does Smart balance have trans. fats?

------------------
Magpie

midwest1 · 03-28-2003, 11:58 AM

No, as I said above, Smart Balance does not contain trans-fats.
I'm sure the reason that your baked goods turn out moist instead of crisp is because of the water content of the ----Not Butter, just as they would by using any "soft" margarine product that has a lot of water and air whipped in.
You'll probably find the same thing will happen by substituting applesauce. The a'sauce/shortening substitution is really best in recipes that are supposed to turn out moist and chewy, like brownies or dense, heavy cakes. The "shelf life" of goods baked with no fat at all will not be as long. That is, they'll get stale very fast unless eaten very soon after baking.

To get a better approximation of the same crisp texture you're used to, try the Smart Balance. Be sure to use the 1-pound tub only; the 8-oz tubs have a higher water content.