7 Ways to Make Thanksgiving Desserts Healthier — but Still Yum!

1. Swap canned whipped topping for homemade whipped cream

Making your own whipped cream sounds like a lot of work, but it’s seriously easy. All you need is cold heavy cream and a touch of maple or vanilla extract to create a healthier, cooler whip. “Those pre-made toppings are essentially hydrogenated oils and additives,” Cornell said. “Real cream, lightly sweetened, is one ingredient plus flavoring. You get actual nutrition, better texture and none of the ‘I can taste the preservatives’ aftertaste.”

2. Use nuts or seeds to replace part of a crust or crumble topping

Did you know that nuts are fruit? We know … nuts! But it makes sense that swapping in these dry, single-seeded fruits for some flour or sugar can be beneficial in even the most celebrated recipes. “A pecan oat crust, an almond meal crust or pumpkin seeds mixed into a crisp topping adds healthy fats, minerals and fiber. It also reduces the amount of refined flour and sugar needed, since nuts bring natural richness,” Cornell said.

3. Replace corn syrup with maple syrup or a date syrup blend in pecan pie

Corn syrup is a lot like the ex you just weren’t that into. “Highly processed corn syrup brings sweetness but nothing else,” Cornell said. “Maple syrup and date syrup contribute antioxidants, minerals and a deeper flavor. A 50/50 maple-date mix mimics the viscosity of corn syrup while giving the pie a more complex, less cloying sweetness.” Now, that’s a pie to swipe right on.

4. Go whole fruit instead of canned fruit

Not all canned fruits are bad, but when possible, using fresh fruit that’s not swimming in syrup means less calories and other health perks. “Apple pie filling made with fresh apples or cranberry sauce made from whole cranberries and orange zest, comes with more fiber, vitamin C and less added sugar,” Cornell said. “The flavors pop more too, which makes the dessert feel brighter instead of heavy.”

Read: 5 Ways to Make Your Favorite Thanksgiving Side Dishes Healthier >>

5. Use citrus zest and warm spices to reduce sugar

Citrus, cinnamon and cardamon — oh my! The three C’s get an A+ plus for adding depth and flavor to favorite desserts. “Orange zest in cranberry desserts, lemon zest in cheesecakes and extra cinnamon or cardamom in apple dishes amplify sweetness perception,” Cornell said. “You often can cut 20% to 30% percent of the sugar without anyone batting an eye.”

6. Add white whole wheat flour instead of refined flour

We know crust is sacred. We respect the crust. But if the crust could talk, it would tell you swapping white whole wheat flour for traditional white flour is a no-brainer. “White whole wheat flour behaves almost identically to all-purpose flour, but it adds fiber, antioxidants and more micronutrients. It’s one of the easiest sneaky nutrient boosts that no one ever notices,” Cornell said. Crust approved.

7. Use Greek yogurt instead of sour cream

Greek yogurt has less fat and calories than sour cream, which makes it a good sub when making cheesecakes and sweet breads. “Greek yogurt adds protein, keeps things creamy and reduces that post-dessert heaviness where everyone slumps on the couch and contemplates life choices,” Cornell said.