Monday, November 12, 2012

Treats Trimmed Down

Cookies, quick breads and muffins all seem to make their appearance more frequently this time of year. So instead of getting a fat and sugar overload, here are some swaps that cut calories but preserve flavor...

Instead of 2 cups all purpose flour
Try 1 cup whole wheat flour + 1 cup all purpose flour
Best for pancakes, muffins, cookies, biscuits, some quick breads
Benefit Shaves off about 50 calories and adds 3 grams of protein
Add 1 or 2 tbsp water to the batter for easier mixing. Let sit for 15 minutes to absorb the liquid. 

Instead of 1 cup oil
Try 1/2 cup oil + 1/2 cup applesauce
Best for quick breads, muffins
Benefit cuts nearly 900 calories
You can also use pumpkin or dried plum puree instead of applesauce.


Instead of 1 cup sugar
Try 1/2 cup sugar
Best for quick breads, muffins, scones, puddings
Benefit saves 387 calories
Bread can be less tender. If you need more sweetness, add a glaze. 

Instead of 4 eggs
Try 2 eggs + 2 egg whites
Best for quick breads, cookies
Benefit Trims 10 grams of fat
A few extra drops of water will make up for the missing yolks.
(**I will say, personally, I always keep all the eggs in because eggs and egg yolks are good for us! But it is an option.)

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