How can I make healthier desserts?

August 24, 2006

SPM Wire – The keys to healthier desserts lie in substitution. You can often swap out unhealthy fats and sweeteners for more healthful alternatives.

"When trying to make desserts healthier, you might want to cut down on fat or switch from saturated or trans fat to healthier oil. Some fat should remain as this will give the sensation of richness and that's an essential part of a satisfying dessert. Fat also helps keep cakes moist and tender, so ingredients must be added to provide this function if fat is reduced," says Penny Wantuck Eisenberg, author of the forthcoming "Amazing Dairy-Free Desserts" cookbook.

Brown sugar, honey or other liquid sugars can be used or alternate types of flour, such as cake flour, can be relied on to restore moisture and tenderness. Another secret is baby food, which can make a great moisturizer in lower fat cakes.

"Pastries can also be made healthier," suggests Eisenberg. "Phyllo dough, sold in the frozen food section of most supermarkets, has almost no fat in it and can be wrapped around fruits that provide fiber and vitamins and require only a little sugar. There are also some excellent pastry recipes that use oil instead of butter in the crust."

Above all, when preparing lower fat desserts, follow the recipe carefully, advises Eisenberg, as the ingredients may be carefully balanced to produce a dessert that is every bit as good as a full-fat dessert.

For more information on healthy desserts, visit www.pennyeisenberg.com.