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Traditional Holiday Desserts

Yule Log

This holiday favorite got a nutrition facelift from Executive Chef Bonnie Moore. She was able to cut the calories by more than half and slashed over 80 percent of the fat with the following Makeover Techniques:

  • Flavored the sponge cake with almond extract instead of butter.
  • Used raspberry jam thinned with Cassis (a liqueur) or water instead of pastry cream for the filling.
  • Replaced the buttercream, made with eggs, butter and sugar, with chocolate glaze, made with chocolate and skim milk.
 
Before
 
After
 
   
  Vanilla sponge cake with butter
  Almond Sponge Cake
  Rum Syrup   Rum Syrup
  Pastry Cream Filling   Raspberry Jam with Cassis
  Chocolate Buttercream Frosting   Chocolate Glaze
       
       
 

Calories: 917

 

Calories: 389

 
Fat: 43 g
  Fat: 7 g
 
Saturated Fat: 31 g
  Saturated Fat: 6 g
 
Cholesterol: 435 mg
  Cholesterol: 81 mg
       

Click here to get the recipe

English Trifle

Chef Bonnie was able to cut the calories on this delicious trifle by more than half and nearly 80 percent of the fat with the following Makeover Techniques:

  • Replaced traditional pound cake, made with whole eggs, butter and milk, with angel cake, made with egg whites.
  • Replaced the traditional custard with a lower in fat one using less egg yolks and skim milk instead of half and half.
  • Used less preserves and stretched them with fresh orange juice and used less whipped cream.
 
Before
 
After
       
  Pound Cake
  Angel Cake
  Rum Syrup   Rum Syrup
  Pastry Cream Filling   Pastry Cream with Skim Milk
  Berries and preserves   Berries, preserves and orange juice
  Cream topping   Smaller portion of cream topping
       
   
 

Calories: 683

 

Calories: 339

 
Fat: 38 g
  Fat: 8 g
 
Saturated Fat: 21 g
  Saturated Fat: 4 g
 
Cholesterol: 365 mg
  Cholesterol: 101 mg
       

Click here to get the recipe


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