fantastic tips for cutting the fat (not taste) in desserts

jojonesnz

Well i dont know about you but i have a massive sweet tooth and when it comes to having a bad day with my eating habits there is usually chocolates or desserts involved

so ..............

imagine my delight when i came across a fantastic article in april's issue of australian womens health on substitutes that can be used for desserts that cut the fat but not the flavour!

For:

Biscuits and pie crusts use half wholemeal and half plain flour instead of just plain flour

Apple pies and other fruit pies use half the amount of sugar- fruit already has natural sweetness and it doens change the chemistry of the pie if you use less sugar

Cheesecake use low fat ricotta cheese instead of cream cheese, ricotta is a lot less heavy and lower in calories

Chocolate cake, brownies and fudge use 3 tablespoons of cocoa powder instead of 30g cooking chocolate for every 3 tablespoons you substiture, you'll peel 80 calories from the dish

Puddings use low fat milk instead of thickened cream every cup you substitute saves you 735 calories (wow)

Fruit breads and muffins use pureed pumpkin instead of oil it keeps the baked goods moist and for every half cup you sub out youll save around 900 cals

Now we can all rush to the kitchen and start baking some gorgeous and low fat desserts!

I hope you find this as useful as i have:)

Kirstie_C26

BUMP awesome tips!!! thanx hon