Nobody would claim that dessert is a necessity, but it definitely makes life more enjoyable. In my home, we try to save sweets for Shabbos and by limiting them to only once a week, their impact is minimized. Because I love to bake and I also love to eat whatever I make, it’s important to make my treats as healthy as possible (within reason). 

Here are 10 easy ways to increase the nutritional value of your favorite recipes:

1. Flour – Bleached white flour, the most commonly-bought type, is the worst for health. Whole wheat flour simply doesn’t taste the same, many will argue. I have noticed, however, that mixing the two together works very well. Whole wheat pastry flour by itself is also a good option. 

2. Fat – Butter and oil are used most often, but don’t overlook coconut oil, especially when making pie crust. Fats can be replaced or mixed with applesauce, mashed banana, and/or pureed prunes to cut calories (texture will be chewier and more dense). Margarine, shortening, and lard should be avoided.

3. Sugar – You can reduce the sugar in most recipes by 1/3 to 1/2 without much noticeable difference. Contrary to popular belief, brown sugar is no healthier than white; it’s simply a matter of taste and texture. Fake sweeteners, like Splenda, are not safe and should be avoided. 

4. Sweet Alternatives – If you don’t want to use real sugar, try honey, maple syrup, or molasses. Because honey has twice the sweetening power of sugar, you will only need to use a small amount. This works especially well in cookies, which will stay very moist and chewy.

5. Pans – There is a lot of controversy about non-stick and silicone coatings being unsafe. If you’re worried, buy glass, ceramic, or cast iron.

6. Liners – Instead of using parchment paper or aluminum foil to line pans, spray them with oil or rub them with butter.

7. Veggies & Fruit – One of the easiest ways to sneak produce into your diet is by shredding and adding to batter. I love carrot and zucchini as bread or muffins. Apple and pumpkin are also delicious. 

8. Eggs – Whole eggs can be a problem is you’re watching cholesterol. Just using the white can work if you’re making something like meringues. For egg allergies or a vegan diet, 1 Tbs. of ground flaxseed combined with 3 Tbs. of water can replace an egg. I personally would rather use that than a substitute like Egg Beaters. 

9. Leavening – Baking powder and baking soda seem harmless enough, but some contain aluminum. Bob’s Red Mill makes a great version without it. It is slightly more expensive, but still reasonable. 

10. Drizzle or Dust – Instead of coating a cake with multiple layers of frosting or whipped cream, try drizzling with a glace. A light dust of confectioner’s sugar is another option.

Focusing on a whole foods diet, with plenty of fresh produce and lean protein, is my goal, but I truly believe that the occasional treat is not a diet disaster. Savor a single slice of a rich chocolate cake over a crummy cheap donut and you won’t crave as much.