What's the secret? Substituting high-fat ingredients with their low fat counterparts. Try this:
Add fiber to cakes by replacing half of the flour with whole wheat flour and using wheat germ as a topping for cakes and also as a substitute for ground nuts. Fruit also adds fiber in addition to adding flavor, moistness, and important vitamins.
And don't forget my favorite fat-free addition: extracts. Vanilla adds a sweet, rich flavor to desserts, tricking your taste buds into thinking foods are sweeter than they really are. Other extracts can also add delectable flavors without adding unnecessary calories and fat.
My dessert cart is overflowing with puddings, molds, frozen desserts, cakes, pies, cobblers, crisps, cookies, and candies. Yes, desserts can be both lean and luscious.
Enjoy! Enjoy! Enjoy!