The Oxymoron of a “Healthy Treat”

Often I find myself trying to conjure up ways to make my baked treats “healthier.” Butter is substituted, oils are minimized; I bypass the sugar and reach for the Splenda. Yet I know ingredients matter.  Good cooking requires good ingredients. There’s a reason we use cream sometimes and not milk.  A reason a recipe calls for FRESH basil, not dried. What we start with dictates our end produce. A healthy treat should not be limited in its ingredients, but only in its proportions.