Recently we have had some hints of spring weather (and some snow) in the northeast. Peach and cream conjure up images of spring flowers and the kind of weather we are all yearning for. This beautiful color palette is both romantic and timeless.
Row 1: bridal party, peach bouquet
Row 2: clutch, Chanel shoes, Karmann Ghia
Row 3: dessert table, cake
Thursday, March 24, 2011
Tuesday, March 22, 2011
Everyone loves a little sweet treat. I am not one who believes in cutting out all desserts just because you are watching your waistline. Cravings can be sheer torture and can quickly derail your efforts to maintain a healthy routine. In my opinion, nothing compares to homemade desserts. An advantage of making your own dessert is that you know all of the ingredients that you are consuming and there are no chemicals (artificial preservatives). A few substitutions can be made to your homemade desserts to make them lighter/healthier.
Try using canola oil as a healthier oil. Applesauce can be used to replace oil in breads and cookies (it also replaces part of the sweetener due to its natural fructose).
Granulated sugar and brown sugar are better for you than fake sugars. Instead of trying to substitute sugar, rather try to cut back on the amount of sugar called for in a recipe. Molasses, corn syrup, agave syrup and honey can also be used as sweeteners. Just be aware that each can add a different taste/texture to your recipe.
Substitute whole milk with skim or 1% milk. Substitute heavy cream with light whipping cream. You can also use the same amount of plain fat free yogurt in place of buttermilk.
Egg substitutes can be an option, or you may want to try only using egg whites.
Soy butter or sesame butter are healthier and more nutritious than peanut butter.
Healthy additions to your dessert: flaxseed, wheat germ, whole wheat flour, wheat bran, oats nuts, dried fruit
Try out one of these lighter desserts:
Sources & Recipes: