To help cut the fat this holiday season -- but not the taste -- registered dietician Keri Glassman, a Women's Health magazine contributing editor, shared some advice on how to prepare those holiday goodies this season.
In fruit pies:
Use: Half the sugar
Instead of: All the sugar
• You'll save 744 calories for every cup of sugar you don't use.
• It doesn't change the chemistry of the pie, so you can go as low in sugar as you'd like.
• Sometimes fruit pies can be overly sweetened. Cut the sugar in half and let the fruits natural sweetness come through.
In puddings and pudding pie fillings:
Use: Two percent milk
Instead of: Heavy cream
• This swap slashes 700 calories per cup.
• It will still have a nice creamy body, but so much less fat.
In cookies and crusts:
Use: All whole wheat pasty flour (or half whole-wheat pastry flour and half all-purpose flour)
Instead of: All-purpose flour
• Whole wheat has 12 grams of filling fiber in every cup.
• Guests probably won't notice the difference if you cut the all-purpose flour with whole-wheat flour.
Use: Part-skim ricotta cheese
Instead of: Cream cheese
• You'll double the amount of hunger-fighting protein and cut the fat by close to 60 grams for each cup you use.
• Ricotta cheese is much less heavy and caloric than cream cheese.
In brownies and fruit breads:
Use: Pureed pumpkin
Instead of: Oil
• For every half-cup of oil you sub out, you'll save more than 900 calories and 100 grams of fat using pumpkin puree instead.
• Plus, pumpkin puree keeps baked goods moist.
In chocolate cake and fudge:
Use: Three tablespoons of cocoa powder
Instead of: One ounce of baking chocolate
• Substituting cocoa powder peels off 85 calories and 13 grams of fat.