Do you put your healthy consuming routines on hold throughout the holiday season? When you hear the “12 days of Christmas” do you consider the “12 pounds of Christmas?”
This is, unquestionably, the most challenging time of year for individuals who are attempting to consume healthy meals. It doesn’t indicate we have to offer up!
Here are seven suggestions that can help you with one element the season’s tempting customs– holiday cookie baking.
1. Minimize the fat in your favorite dishes.
Think it or not, there really are some simple substitutions for cookie dishes that will decrease the fat, yet keep the taste. However these substitutions may not work for all dishes. Some low-fat and fat-free components don’t stand effectively to heat; some have various quantities of water which can impact the texture of your cookies. Sometimes utilizing cake flour instead of versatile flour can help with cookie inflammation.
You’ll need to experiment a bit to get the very best results– however it’ll deserve it!
Here are some substitutions to decrease the fat (or the amount of hydrogenated fat) in your preferred cookie dishes:
Instead of butter or margarine: use light butter, fat-free cream cheese, or perhaps applesauce (you might need to reduce the amount of liquid somewhere else in the dish).
Instead of shortening: use butter or margarine or light butter.
Instead of an egg: use an egg substitute (amount as indicated on label) or 2 egg whites.
Instead of chocolate chips: utilize mini-chocolate chips.
Instead of chocolate: use unsweetened cocoa powder (3 tablespoons for 1 oz. chocolate) and 1 tablespoon canola oil.
Instead of nuts: use crispy rice cereal.
Instead of peanut butter: utilize a reduced-fat peanut butter.
Instead of entire milk: utilize skim milk.2. Minimize the amount of sugar called for in your recipe by about one-third. This can often be done without affecting the taste or texture.
3. Usage options to granulated sugar. Here are some ideas:
Honey. Use 3/4 cup plus 1 tablespoon honey in place of 1 cup sugar; minimize other liquid ingredients by about 2 tablespoons. Cookies made with honey will tend to brown quicker.
Fruit juice focuses. Use 3/4 cup of fruit juice concentrate (apple juice and orange juice focuses are great) for every single cup of white sugar; minimize other liquid components by 3 tablespoons.
Molasses. Use 1-1/3 cups molasses for 1 cup sugar; lower other liquid components by about 5 tablespoons. Your cookies will look darker and may not taste as sweet.
Maple syrup. Usage 3/4 cup maple syrup for 1 cup of white sugar; reduce other
liquid components by 3 tablespoons.4. Use sugar-free alternatives. There are sugar-free versions of numerous popular products. If a dish requires jam or chocolate, for example, attempt using sugar-free versions.
5. Use artificial sweeteners with sugar. Notice I didn’t state use sweetening agents INSTEAD of sugar. You do not wish to remove sugar completely, due to the fact that it plays an important function in keeping your cookies tender and moist. You can use synthetic sweeteners WITH sugar to lower the amount of calories. For finest results, try half-and-half (for instance, if your dish calls for 1 cup of sugar, usage 1/2 cup of sugar and 1/2 cup of a sweetening agent).
Artificial sweeteners that are suitable for baking include saccharine (Sweet and Low ®); acesulfame potassium (Sunette ® or Sweet One ®); and sucrolose (Splenda ®)
. Aspartame (Equal ® and Nutrasweet ®) is not good for baking, however can be used in no-bake cookie recipes.
For all sweetening agents, be sure to read the label for sugar replacement pointers.
Note that your cookies may tend to bake faster with some sweetening agents, so keep an eye on them.
6. Spray cookie/baking sheets gently with veggie cooking spray instead of greasing them with shortening or butter.
In summary, these tips will take some experimentation on your part. However with a little experimentation and creativity, you can make your holiday cookie baking a healthier, yet still delicious custom!