How to Make Your Desserts Healthier by Replacing Unhealthy Fats?
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The “fat” we use when creating desserts and treats adds texture, flavor, color and
moisture. In other words, you need some sort of “fat” if you want your recipes to be
Unfortunately, traditional fats such as butter and oil also come packed with unwanted
The good news is, you can enjoy your sweet treats and desserts without feeling
guilty if you replace traditionally used fats (such as eggs, oil and butter) with healthier
Many people are already aware that fruit purees such as apple sauce have been
successfully used as a binding agent and fat substitute in traditional recipes with
great success for quite some time.
Bananas are another great choice (be sure to use ripe bananas) as well as
avocados, pureed peaches, pears and prunes. And, that’s just the short list.
When modifying your recipe to include one of these healthy fats, the general rule is
to use about ½ as much fruit puree in comparison to the traditional fat used, however
this is just a guide. You can always add a bit more if more moisture is needed.
The good news doesn’t stop there…replacing fats in your dishes is not limited
to fruit purees.
Vegetables are nutrient powerhouses bursting with color and flavor and some
vegetables work equally as well as a binder to replace traditional fats such as eggs,
oil and butter.
Sweet potatoes are an excellent choice as well as mashed squash (such as
pumpkin). And, let’s not forget the sweet carrot that has been used with great
success for centuries in desserts.
The general rule is to use approximately ¾ as much veggie puree for the total about
of fat called for. Once again, if needed you can always add more and each recipe will
be slightly different. Not only will you benefit from the added flavor, moisture, color
and texture that veggies add, but you’ll enjoy the health benefits of