Lowering the Fat in Holiday Treats

Eggnog:
Use mostly egg whites or egg substitute instead of whole eggs. Use fat-free half and half or evaporated fat-free milk instead of their whole milk counterparts. Substitute rum extract for the alcohol if you want the taste without the effect.

Cakes, Bars and Muffins:
Use heart-healthy canola oil instead of butter, or use applesauce or mashed bananas if you want to cut the fat completely. Other fruit purees will work too. If you must use shortening, there is at least a trans-fat-free version available. Substitute egg whites for whole eggs in cakes and quick breads. Use cocoa powder instead of chocolate in your baked goods to add a rich chocolatey flavor without the fat, or use smaller quantities of miniature chocolate chips instead of the regular versions. Dark or semi-sweet chocolate chips add more flavor than milk chocolate ones.

Cookies:
The key here is to cut the fat rather than eliminate it altogether. If you take the butter out completely, the end result is not very satisfying in terms of texture or taste. Many recipes that typically call for a whole stick of butter or more can be made over with about half that quantity. Avoid using whipped butter or tub margarine: the air and water content in these makes them unsuitable for baking. Again, consider using cocoa for a rich chocolaty flavor and add smaller quantities of chocolate chips. Try some of these Low Fat Christmas Cookie options.

Nuts:
In moderation, these make a great holiday snack. True, nuts are high in fat and dense in calories, but most of the fat is unsaturated. Some are rich in omega-3 fatty acids, which help protect the heart. Nuts are also an excellent source of B vitamins, as well as iron, zinc and potassium.