The flaky, buttery pastry you love results from heaps of butter laden with saturated fat. Even worse: Pre-packaged turnovers often harbor trans fat.
Swap: Shine the spotlight on in-season fruit instead of smothering apples with added fat, sugar, and a pastry crust. Sprinkle raisins and cinnamon on top of a cored apple before baking. Top the cooked fruit with low-fat Greek yogurt and enjoy for breakfast or a post-dinner treat. If you’re craving a more decadent dessert, make an apple crisp, says Salge Blake. Use oatmeal and whole-wheat flour for a fiber-filled, low-sugar crumble that will satisfy a sweet tooth.
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