Hi Carol, You're right--this recipe sure is a summer treat! If you use oil instead of butter, the cake will be slightly more moist and dense (less light and fluffy) but you're welcome to make this substitution if you like. This will give you better results than using applesauce. The egg yolks contribute tenderness and flavor, so you may want to consider including at least 1 or 2 in the batter. If you're interested in low fat recipes, here are two others that are popular on our site: Not-Half-Bad Cheesecake and Low-fat Fruit & Bran Muffins. (My personal favorite is our Flourless Fudge Cookie recipe, which surprisingly has no added fat!) Happy baking! Kye@KAF

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