Reduced-fat margarine just has more air & water and usually doesn't work as a sub anyway. Depending on the brand, it makes things either mushier (because of higher water content) or harder (because it's had air whipped into it and doesn't end up the same volume as "real" margarine). I remember my husband's first and only attempt at baking cookies -- he used whipped margarine from a tub and they were like bricks!
The general consensus is that stuff should be 25% of calories from fat -- or less. I'm too lazy to work out the fat from the original recipe, but my guess is that it's a lot higher than that. If you only eat a couple bites, especially if you've already had a safe meal, you'll probably be OK. Some people are also pretty tolerant to fat and can go higher than 25%.
-------------------- jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Re: Remember the RCT dork episode..this one is even better!
