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!
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