Are you taking advantage of the abundance of fresh produce summer has to offer? Maybe you are making a bunch of fruit pies, crisps and crumbles? If you are making a lot of summer desserts here are a few ways to make them a bit more "lite."
- You can usually use less sugar in the fruit portion than the recipe says. Start by using 1/4 or 1/3 cup less per cup of sugar the recipe calls for.
- If a recipe calls for both white sugar and brown sugar, cut back on the white sugar first. The brown sugar usually adds extra color and flavor to the dessert.
- Replace half the white flour called for with whole-wheat flour. Whether you’re making a pie crust or biscuits, this 50/50 rule of thumb usually works.
- The fat ingredient can usually be cut back by 1/4 to 1/3. You can substitute another, less fatty ingredients, to make up the difference in moisture. Try light cream cheese, low-fat buttermilk, or fat-free sour cream.
- If the recipe calls for melted butter or shortening, you can often switch to canola oil instead, and use a little less than called for.
- Start collecting recipes for summer desserts, like pie crust, that call for canola oil or vegetable oil instead of shortening or butter.
- If you’re serving a summer dessert a la mode, try to find a light ice cream that still tastes great but has less fat and calories per serving than most. You can usually find a wonderful light vanilla ice cream with 100 calories and 3 or 4 grams of fat per half-cup serving.