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Light Dessert Secrets from the Test Kitchen

By Laura Marzen, R.D.

We experimented with lighter dairy products, switched to whole grain options, and banked on the natural sweetness of fruits, testing each recipe over and over again until it tasted just right. The result is a deliciously easy list of strategies for redesigning desserts to fit your healthful eating goals.

 

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Use Less Sugar

Decrease the sugar by an eighth or a fourth. When sugar isn't needed for crisping, tenderizing, or caramelizing, use a heat-stable sugar substitute such as Splenda or Sweet'N Low, or a sugar-substitute blend such as Splenda Sugar Blend for Baking.

Next: Substitute Low-Fat Dairy

eileenathome says:

Before you tell people to use Splenda, Sweet-n-low etc. also tell them how these things are made. P......

Before you tell people to use Splenda, Sweet-n-low etc. also tell them how these things are made. People need to know all the information to make a wise decision. Splenda is made from sugar beets and transformed by using bleach. This can cause bleeding in the rectum, colon etc.

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