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Baking: How can I bake healthier desserts?

Posted By Sara Moulton On March 8, 2011 @ 3:05 pm In Kitchen Shrink,Useful Info | No Comments

Debbie e-mailed me that she can’t have butter or much sugar but would like to make healthier baked goods and would like some ideas. That is a tough one because butter and sugar bring the flavor to most desserts. However, there are a few ways to go that will be helpful. Angel food, chiffon, and sponge cakes are much lower in fat than butter cakes and if you search for low-sugar versions of them, you can have a sweet baked dessert with little sugar and less fat. Desserts that are high in fruit have lots of flavor with little butter and sugar. Look for baked goods that use applesauce or dried plum puree in place of part of the fat. Lightly spritz phyllo pastry with cooking spray and layer it for a low fat pie crust. Bake it and fill with fresh fruit tossed with a little 100% fruit spread. Or use phyllo crust to top a fruit filling for a cobbler. Portion control is another way to go. Divide cake batter into mini cupcake pans instead of the usual size; once baked, top them with a drop of honey and a fresh berry instead of frosting. When a cookie recipes says it makes 24, divide the dough into 36 or 48 and enjoy minis.

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