We went to Barnes and Noble and I looked through it to see if I thought it was worth it. I think I will LOVE this cookbook! It's great because the whole beginning of the book is about how to cook healthy with recipes you already have. Simple swatches in a recipe can make it healthy without losing the test. Now you may say that I didn't need a book to tell me that, but I do! She explains how you can't always substitute and keep the flavor. She gives tips on what substitutions work with what kinds of recipes. Like in this recipe, you don't want to replace all the flour with whole wheat for taste purposes. So you replace some. I really do love this book! Every recipe she has tells you what she did to make it healthier and breaks down the calorie points before the healthy switches and after.For example, in this recipe she "reduced calories and fat by:"
- Using light butter in place of regular
- Replacing the oil with applesauce
- Using low-fat buttermilk instead of whole milk
- Using egg whites instead of whole eggs
Calories before...207
after...152
Fat g before...8
after...1
(per serving)
Too bad my favorite part of this thing is the top...the part with all the brown sugar and butter . :) These were not my favorite. Charlie liked them once he ate a couple, but it definitely wasn't love at first bite. I sent some to my brother's house...no word from them. And we gave some to friends who said they liked it, but I'm not sure if I believe them!
I think I'm just not used to "healthy eating." The tops were great, but the bottoms were too dry. Not moist like pineapple upside down cake should be! This was disappointing! I'm hoping the other recipes in this book are better!
Pineapple Upside Down (Cup)cakes
Source: More Healthy Homestyle Cooking
2 T light butter, melted
6 maraschino cherries, halved
8 oz crushed pineapple, drained
1 C all-purpose flour
3/4 C whole-wheat flour
2/3 C sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground ginger
2/3 C 2% buttermilk
1/3 C unsweetened applesauce
2 egg whites
1 tsp vanilla extract
Heat oven to 400. Lightly coat a muffin tin with nonstick spray.
In a small bowl, stir together the brown sugar and butter. Divide evenly in muffin tin. Place one half of a cherry, cut side up, in the center of each muffin cup. Divide the pineapple evenly among muffin cups. Set aside.
In a medium bowl, combine flours, sugar, baking powder, salt, and ginger. Make a well in the center of the mixture.
In another bowl, combine milk, applesauce, egg whites, and vanilla. Pour into the flour well and stir until moistened.
