Dessert Bethenny Frankel

Renovate Your Dessert Recipe: Three’s The Charm

When I renovate a dessert recipe, I take a regular recipe for something I want to make and then I do three things first, before I make any other changes.

1. I cut the fat in half
2. I change the white sugar to raw sugar
3. I change the white flour to oat flour

These three small changes will barely impact the final result, and can even make it better, but require very little risk. Do just these three things to your favorite dessert recipe and know you are doing something good for yourself.

You can almost always cut the fat in a recipe at least in half and it will still work out fine. If the recipe says ½ cup of butter or oil, I’ll experiment with ¼ cup. It doesn’t always work, but more often than not, it’s a success. You can substitute some or all of the oil for mashed bananas, butternut squash or pumpkin puree, applesauce, or prune puree. Most of the time however, this isn’t necessary.

Changing the white sugar to raw sugar adds nutrients that are stripped from processed sugar, and I think it has a more interesting taste. White sugar is highly processed. Natural sugars have the same calorie content, but contain more nutrients. White sugar is stripped of everything, and some studies show that it can actually make you hungrier.

Finally, changing the white flour to oat flour (or any other whole-grain flour, like whole-wheat pastry flour) adds nutrients, a more complex flavor, and more fiber. Oat flour is my go-to flour. So many people avoid wheat that I just use oat flour by default, and I like its sweeter taste. It’s also a better nutritional investment than white flour, which, like white sugar, is highly processed and stripped of most of its nutrients.

This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on