Check out these 10 great tips from Elaine Magee and Web MD for lightening up your recipes.

1. In most bakery recipes (muffins, cakes, cookies, coffee cakes, brownies, nut breads, etc.) you can substitute whole-wheat for half the white flour called for. Compared to 1/4 cup of white flour, each 1/4 cup of whole-wheat flour adds 3.5 grams of fiber and various phytochemicals, and doubles the amount of magnesium and selenium. The extra fiber helps slow digestion and increase fullness.

2. In most bakery recipes, you can replace half of the sugar with Splenda (or a similar artificial sweetener). This cuts the calories from sugar in half, saving you 48 calories per tablespoon of sugar you replace.

To see all 10 tips, click here