Common desserts include a lot of fats, sugar and sometimes salt. There are available products on the market as a substitute for sugar or changing cooking habits will enhance nutritive value and provides a balance diet.
Make it a part of your pantry to have versions of low sugar, or things to help reduce the amount of fat or salt in cooking.
For example, substitute skim milk, low-fat yogurt and sour cream or part-skim ricotta for the whole-milk versions, and replace eggs with egg whites or egg substitute, agave syrup and molasses, yogurt, honey, canola oil and vanilla soy milk for heavy cream, sugar and eggs.
Low-fat cheese and unflavoured gelatine can make desserts taste more delicious while reducing the fat content.
To minimize salt, avoid prepared desserts and pie stuffing. Use vanilla, almond and fruit extracts, as well as sea salt, cinnamon, ginger, allspice, cloves and other baking spices or increase the other seasonings when baking.
Consider conventional recipes which depend on resourceful and creative ideas to lessen the quantity of then-expensive sugar and cream.
Make chopped or diced fresh fruit the star of the show as different varieties come into season. Rather than pound cake or buttery shortcake, use angel food cake to anchor the dessert. Top cake slices with blueberries, strawberries, rhubarb, peaches or other sweet fruits variety.
Bananas, sugar substitute and low-fat sour cream combine for a healthy banana pudding, while ripe peaches, low-fat whipped cream, sugar substitute and egg substitutes can be combined for peach custard.
In baking its preferable to use butter and vegetable. The zucchini, walnuts and raisins in the recipe boost the dish’s nutritional content. Chocolate cookie recipes which rely on skim milk, non-fat dry milk and natural peanut butter to minimize the saturated fat.