By Matthew Kadey, MS, RD
Cookie parties, family gatherings, reunions with friends – this season is full of great times to gather with loved ones. And to stuff your face with delicious treats. (Yumm…) Unfortunately, face-stuffing doesn’t always seem like such a great idea in retrospect. (We don’t make New Year’s resolutions just for fun!)
The good news is that with a few easy additions and substitutions, you can turn your favorite holiday baked goods into fiber powerhouses without detracting from the decadent taste that makes you crave them so much in the first place.
It’s pie season! Apple, pumpkin, pudding, mousse – we love 'em all. No matter your pie of choice, chances are it’ll taste wonderful atop a bedding of crumbled, packed, buttery graham cracker. Working a FiberLove bar into your graham cracker crust recipe is a great way to infuse your dessert with some extra flavor and fiber. We used Peanut Chocolate Chip in this graham cracker pie crust, and I must say, it tasted glorious. Making a graham cracker crust doesn't require much skill, and isn't too time-consuming either. So, whether you’re a kitchen novice or a regular Martha Stewart, you’ve got this.