I use all these things, but also use a light margarine stick in some recipes. Not only doe it have less calories, it is a little softer, so I use less. It can be creamed without softening, which saves time. BTW, when a recipe already uses some of these ingredients you talked about, the recipe may still call for 1/2 cup or more of butter or oil. I just cut the amount down, and sometimes add a little milk or water.

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