By Michelle Guarnieri, Dietetic Intern Cauliflower? In pie? Yes! Baking season is right around the corner, which means the temptation to eat a cookie (or 3) is higher than ever. You’ve heard people suggest giving up these sweet treats during the fall and winter months, but how realistic is that? Some of these comfort foods only come around once a year and are meant to be enjoyed! That being said, what if there was a way to substitute some of that sugar and fat and still end up with a treat that tastes the same but has extra nutrients? There is a way: fruits and vegetables. Check out the healthy baking substitutions below to get started. Cauliflower: This veggie has been used as a substitute for everything from rice to chicken to pizza crust. Next time you bake a pie, use cauliflower in place of flour in your crust! You won’t even taste a difference and that chocolate pie will have some Vitamin C. Applesauce: Pumpkin bread with applesauce instead of half of the butter or oil not only tastes the same, but has a softer texture and half the fat! This is one of the easiest substitutions to make, just slightly reduce the amount of liquid used in the batter and you’re good to go! Avocado: Avocado is all the rage these days, and for good reason! Sure, it’s high in fat, but it’s a much healthier fat than the butter and oil it will be a substitute for. It also is a good source of omega-3, vitamin K, and vitamin E. Try chocolate pudding, brownies, and cookies made with this super food! Pumpkin: This one may be too easy. Pumpkin is already an ingredient in so much and is a classic fall food. Other than the common breads, pies, cookies, cheesecakes, and lattes, try incorporating this vegetable into your breakfast. Pumpkin pancakes, waffles, and cinnamon buns are delicious and will add vitamin A, vitamin C, and fiber to your morning meal.
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