Christmas Without Dessert? No Thanks!

When it comes to healthy eating, there are no forbidden foods; the experts encourage taking pleasure in eating—without feeling guilty. It’s true, though, that desserts are usually high in fat and sugar, both of which affect taste, texture, and colour. The good news is that it’s possible to lighten up your favourite treats without compromising their great taste.

Goodbye Sugar, Hello…

…Honey

Honey has a higher sweetening power than granulated white sugar, which means you can use it to reduce the amount of sugar in your recipes without sacrificing flavour. To replace 1 cup (250 millilitres, or ml) of sugar, you’ll need just 3⁄4 cup (175 ml) of honey. You’ll need to reduce the amount of liquid in your recipe (milk, plant-based beverage, water, etc.) by about 3 tablespoons (45 ml) for each cup (250 ml) of honey or just over 2 tbsp (30 ml) for 3/4 cup (175 ml).

…Date Paste

This source of unrefined sugar is known for its caramel notes and its valuable fibre content. You can replace white granulated sugar in recipes with the same amount of date paste, but you’ll need to slightly reduce the amount of liquid.

…Spices

Reducing sugar can make a dessert bland, but incorporating spices such as cinnamon, nutmeg, ginger, and cloves boosts flavour while adding antioxidants.

Less Fat, Please

Plain Greek yogourt is versatile in the kitchen, and, as a bonus, it enhances recipes with protein and calcium. You can replace 1 cup (250 ml) of butter (or oil) with 3⁄4 cup (175 ml) of plain Greek yogourt. Applesauce is also a great option, as it moistens desserts. Just replace the fat with an equal amount of applesauce.