Most cake and cookie recipes call for about a cup and a half of sugar, sometimes more, and if that alarms you, know that most recipes could do with 30 to 50 per cent less sugar without much impact on the taste. However, the compromise is that the outcome could be less moist as sugar helps hold in water. One way to fix that, and also help you cut down on oil and butter, is to experiment with fruit purees and yogurt. These will help bump up the sweetness and moisture without racking up the calories.
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