Sugar: When I'm cooking for myself, I never use real sugar. Well, never more than about a tablespoon that might be needed for something like proofing yeast. Other wise, its splenda. I don't mind (don't even noticed) any flavor differences and the 660cal/cup less in calories certainly aren't missed.Brown Sugar: I don't have a good substitute for brown sugar. Typically, I'll just use about 1/2 or 1/4 of what the recipe calls for.
Eggs: I'm also a big fan of Egg Beater-like egg substitutes. I don't even keep eggs in the house any more, just jugs of Egg Beaters. Again, this ends up being both a huge calorie savings, and a convenience. Sure, cracking an egg is easy, but pouring out 61 grams (yeah, I have that memorized!) of Egg Beaters actually ends up being easier! And when you need 12 egg whites for an Angel Food Cake, pouring out 366 grams of egg beaters takes a mere fraction of the time of separating 12 yolks. Its not just baking either, Egg Beaters make wonderful omelets and can be microwaved for a quick on-the-go breakfast.
Oil: In cakes and sweet breads that call for Veggie or Olive oil, I will toss it in favor of No Sugar Added apple sauce. Works great! In cookies, this will result in a more cake-like cookie. Some times this can be a welcome change, other times the texture shift will completely ruin the cookie.
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