Tips to cut calories in holiday sweets

Published 8:09 am Wednesday, November 29, 2017

few weeks ago, I shared with you that I would be talking about eating healthy for the holidays. As the season is rushing from one holiday into the next, we need to be planning ways to reduce calories at the dessert table.

Try these suggestions for a healthier holiday season:

— Use sugar substitute instead of sugar. It works great in pies, puddings, and other holiday favorites.

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— Use egg whites or nonfat egg substitute in place of whole eggs.

— Reduce the amount of chocolate chips and nuts by 1/4.

— Use fat-free whipped cream in place of regular whipped cream.

— Substitute skim milk for whole milk. This also works great in using evaporated skim milk in place of evaporated milk.

— Cut everything into smaller pieces. Try cutting pies into 10 pieces instead of the traditional eight slices. Cakes and brownies can be cut into bite-sized pieces.

— Make cookies smaller.

— Make fewer high-calorie items, such as cakes and pies. You will be less inclined to eat too many desserts if your choice is limited to a few special treats.

— Don’t forget the hot beverages. Use lower-calorie condiments such as fat-free half and half, fat-free whipped cream, orange zest, cinnamon sticks and non-nutritive sweeteners with your coffees and teas.

This recipe for blueberry cream cheese pound cake is my favorite. Why not enjoy it especially during the holidays?

Blueberry Cream Cheese Pound Cake

— 1 (8 ounce) package fat-free cream cheese

— 1/2 cup canola oil

— 1 (18 ounce) package yellow butter cake mix

— 1 (5 ounce) package instant vanilla pudding mix

— 2 large egg whites

— 2 large eggs

— 2 teaspoons vanilla extract

— 2 cups fresh blueberries

Preheat oven to 325 degrees. Lightly spray Bundt pan with nonstick cooking spray and dust with flour.

Combine cream cheese and oil in a medium bowl; beat with mixer at high speed until smooth and creamy. Add cake mix, pudding mix, egg whites, eggs and vanilla extract. Beat at medium speed until blended. Fold in berries.

Spoon the batter into prepared pan. Bake 60 minutes or until wooden toothpick inserted in center comes out clean.

Cool cake in pan for 20 minutes. Remove from pan and cool completely.

Yield: 16 slices. Nutritional analysis: 260 calories, 10 g fat, 1.5 g saturated fat, 0 g trans fat, 30 mg cholesterol, 390 mg sodium, 38 g carbohydrate, 1 g fiber, 23 g sugar, 4 g protein.

For more information on healthy holiday eating. contact the Clark County Extension Office at 744-4682 or visit us on the web at

Jennifer Howard is the Clark County extension agent for family and consumer sciences.