Add nutrients while shaving off calories of your favorite holiday recipes. Using fruit and veggie purees will make your desserts denser! Try a 25 to 50 percent trade to find the right ratio.
1. Applesauce: The mild flavor of unsweetened applesauce works particularly well in muffins and cakes. Use an equal amount to replace some of the butter, oil or shortening.
You’ll be adding three grams of fiber for 102 calories for each cup of applesauce.
2. Canned Pumpkin or Sweet Potato Puree: Substitute either one for fat in a one-to-one ratio in spice breads, spice cakes or chocolate desserts. You can also add a can of pumpkin to a box of brownie mix in place of the eggs and oil. You’ll be adding a healthy does of immune-boosting vitamins A and C.
3. Prunes or Dates: These add richness and deepen the color of gingerbread and brownies. Blend a half cup with six tablespoons of water until smooth, then use the puree to replace an equal amount of fat. You’ll be adding a good source of iron and nearly two grams of fiber.
4. Bananas: Avoid adding bananas to anything you don’t want to taste vaguely fruity. Try substituting half the amount of the oil called for with the same amount of mashed bananas. You’ll be adding 487 milligrams of potassium, for each banana.