Healthy Holiday Baking Swaps
By Mallory Spinelli, RD
Pumpkin bread and pecan pie are a few popular baked goods that are sure to show up at holiday celebrations this time of year. Cookies are also a crowd-pleasing favorite. Unfortunately, most traditional baking recipes are full of excess calories and saturated fats from butter, oil and sugar. So, is there a way to enjoy these holiday staples without derailing your diet? The answer is, yes! Here are a few simple ingredient swaps for healthier holiday baking this year.
To help you keep calories more controlled without sacrificing taste or texture, be sure to give one of our healthy holiday baking swaps a try, and drop us a line to let us know what you think.
Swap All Purpose Flour with White Whole Wheat
Try substituting at least half of the all-purpose flour with white whole wheat. This adds more fiber, vitamins & minerals to your recipes without compromising on the taste or texture.
Replace Butter with Greek Yogurt
Consider replacing at least half of the butter in a recipe with full-fat Greek yogurt. This swap decreases the saturated fat content of the recipe and still keeps it soft and gooey.
Make Smaller Cookies
Create your same favorite holiday treat in bite-size form for an equal indulgence with less calories.
Replace Eggs with Mashed Bananas
Substitute one whole egg for 1 medium mashed ripe banana in recipes to reduce saturated fat, and increase fiber and potassium content.
Use Less Sugar
Start by reducing the amount of sugar in any recipe by 1/4 of the total amount, an increase over time as your taste buds adjust. Less sugar equals less inflammation and less calories. It’s a minor difference in taste, that adds up to some major health benefits.
Wishing you and your family a healthy and happy holiday season from our family at PLC.