Using pectin as a fat replacement
I found a study done in Korea in 2010 that said pectin can replace shortening in cookies and therefore, they concluded other baked goods.  The ideal amount was 30% replacement saying the texture was actually better and the cookies were more moist.  They don't recommend going higher than 30% as a 40% difference changed the structural integrity in a "negative" way!  It looks really interesting!  Here is the website I found:
http://www.foodnavigator.com/Science-Nutrition/Pectin-rich-ingredients-show-fat-replacing-potential
Good Luck!