Bunting the Calories from Bundt Cake

I recently made a lifestyle change to eat healthier. While I’m happy to add more vegetables, whole grains, and fruit to my daily diet, I don’t want to give up my beloved desserts. So I’m on a quest to find ways to substitute certain dessert ingredients for healthier alternatives. To try out my approach, I baked a raspberry bundt cake a few weeks ago and swapped out a few ingredients to reduce the fat and caloric levels.

Here’s what I did:

• Instead of using unbleached all-purpose flour, I used whole-grain flour.
• When the recipe called for sugar, I used unsweetened applesauce.
• I also substituted non-fat yogurt for the low-fat yogurt.  
• Lastly, I used chia seeds instead of eggs.

The cake didn’t taste exactly the same as it would have with the original recipe, but it was a win-win for me. I was able to enjoy my dessert while staying on track with my new healthy lifestyle!