Thursday, March 1, 2012


Valentine’s Day has just passed and I am still daydreaming of themed goodies! I cannot help but share photos of my indulgences.  

The cake I can’t take credit for, but the lollipops I can… and they were a huge hit with coworkers!  We can easily substitute some items on ingredients lists to improve the nutrient profile of these and other recipes.  

Instead of…

o   Replace up to half of the fat with unsweetened applesauce
o   Reduce the overall fat (without substitution) by ¼-
o   Replace butter with healthier fats such as nonhydrogenated margarines, olive, canola or soybean oils

o   Reduce overall sugar by ¼ to
o   Use sweet extracts and spices such as vanilla, almond, cinnamon, nutmeg, ginger
o   Replace sugar with sugar substitutes, such as Splenda® (equivalent conversions)

o   Replace one egg with half a banana mashed with 1/2 teaspoon baking powder  or 2 egg whites

o   Substitute up to half of white flour with whole wheat

Adapted from Dietitians of Canada’s “Recipe ‘Make-over’: How to make your recipes healthier”

Stay tuned for recipes, educational videos (posted on the bottom of the page), and updates on initiatives organized by our dietitians and dietetic interns, such as food demonstrations, Nutrition Month and other activities.


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