White House pastry chef Bill Yosses recently shared some of his and other chefs' science-based secrets for creating versions of favorite desserts that aren't as punishing to the waistline. Texture plays a big part in taste, for example, and substituting water and gelatin for the heavy cream that gives mousse its texture can be just as satisfying -- while cutting out significant amounts of fat and calories. "What chefs want to achieve with modern cooking is a kind of fascination with food" that can "move people toward a healthier approach to eating," Yosses said.

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