Cut Fat…Not Taste!

June 26, 2011 at 8:53 pm | Posted in Tips and Tricks | Leave a comment

Several of my clients love to bake. Here are some tips on how to cut the fat without sacrificing taste! Enjoy! 


For Bread puddings and fruit breads:

Use this: Mini muffin pans

Not that: Soufflé’ dishes

*It’s automatic portion control, adjust baking time


In puddings and pudding pie fillings:

Use this: 2% milk

Not that: Heavy cream

*Slashes 700 calories, less fat


In fruit pies:

Use this: Half the sugar

Not that: All the sugar

*For every cup you’ll save 744 calories, fruit pie’s natural sweetness is all you need


In cookies and crust:

Use this: Half whole wheat pastry flour and half all-purpose flour

Not that: Just all-purpose flour

*Whole wheat has 12 grams of filling fiber in every cup


In brownies, chocolate cake and crust:

Use this: Three tablespoons of cocoa powder

Not that: One ounce of baking chocolate

*Peels off 85 calories and 13 grams of fat

In cheesecake:

Use this: Part skim ricotta cheese

Not that: Cream cheese

*Double the protein, cut the fat


In brownies, cakey cookies and fruit breads:

Use this: Pureed pumpkin

Not that: Oil

*Pumpkin keeps baked goods moist and for every half cup you sub out you’ll save more than 900 calories and 100 grams of fat



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