Can I substitute anything for shortening?

I have a recipe that calls for shortening, but I want to make it healthier. Are there any healthy substitutions for shortening when you are baking?
Thanks!

Hi,

For each cup of shortening, substitute two sticks of polyunsaturated margarine.

Margarine is often fat-free or at least reduced fat, where shortening is a solid white fat made from hydrogenated vegetable oil.

Ah, I can show you this link...

http://www.livingonadime.com/articles/healthy-substitutions.htm

I personally have used applesauce as a substitute for oil/shortening and it makes your baked product definitely moister.

But what about when you are making pastry? I don't think the applesauce would work. Other suggestions?

You may want to check this link with regard to
a substitute for shortening in pastry:

http://www.theeagle.com/stories/092006/food_20060920027.php

lard is a good substitute but it's terrible for you but tastes great haha

butter also works I believe

Traditionally, the word shortening referred to any solid fat, including butter, lard, and suet. But nowadays, when you see the word shortening in a recipe, it is referring to a solid fat made from vegetable oil. Hydrogenating the oil, that is, adding hydrogen gas to it at a high temperature and pressure, is what transforms it from a liquid at room temperature to a solid. Vegetable shortening is flavorless.
If your recipe calls for shortening to grease the griddle, of course you can use any fat you like, or you can be resolutely traditional and omit the fat. If it is an ingredient, vegetable oil, butter, or margarine would serve as a substitute. STICK margarine instead of tub margarine...tub margarine is useless for baking. Although, if you do choose MARGARINE instead of butter, note that margarine is only ONE chemical process away from PLASTIC! If you don't mind that, happy baking, otherwise, one of the others may be a better choice for you.

Traditionally, the word shortening referred to any solid fat, including butter, lard, and suet. But nowadays, when you see the word shortening in a recipe, it is referring to a solid fat made from vegetable oil. Hydrogenating the oil, that is, adding hydrogen gas to it at a high temperature and pressure, is what transforms it from a liquid at room temperature to a solid. Vegetable shortening is flavorless.
If your recipe calls for shortening to grease the griddle, of course you can use any fat you like, or you can be resolutely traditional and omit the fat. If it is an ingredient, vegetable oil, butter, or margarine would serve as a substitute. STICK margarine instead of tub margarine...tub margarine is useless for baking. Although, if you do choose MARGARINE instead of butter, note that margarine is only ONE chemical process away from PLASTIC! If you don't mind that, happy baking, otherwise, one of the others may be a better choice for you.

Traditionally, the word shortening referred to any solid fat, including butter, lard, and suet. But nowadays, when you see the word shortening in a recipe, it is referring to a solid fat made from vegetable oil. Hydrogenating the oil, that is, adding hydrogen gas to it at a high temperature and pressure, is what transforms it from a liquid at room temperature to a solid. Vegetable shortening is flavorless.
If your recipe calls for shortening to grease the griddle, of course you can use any fat you like, or you can be resolutely traditional and omit the fat. If it is an ingredient, vegetable oil, butter, or margarine would serve as a substitute. STICK margarine instead of tub margarine...tub margarine is useless for baking. Although, if you do choose MARGARINE instead of butter, note that margarine is only ONE chemical process away from PLASTIC! If you don't mind that, happy baking, otherwise, one of the others may be a better choice for you.

What about in a lipgloss recipe???