After a holiday season that might best be described as caloric, I find myself filling out my jeans just a bit more assertively than usual. And yet, the baker in us is determined to bake on. The sweet tooth continues its demands for satisfaction. What's a nibbler to do?
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Enter my daughter Marion's suggestions for healthier versions of favorite recipes. Try replacing half the fat in cakes or muffins with apple sauce, or using egg substitute for whole fresh eggs to cut cholesterol. Sneak in some whole grain flour instead of white. See if you can cut the sugar by one-third. Saute chopped meats or vegetables in a bit of olive oil instead of butter. And opt for low-fat milk instead of cream in soup or pasta dishes.
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Marion and her sister, Elizabeth, are off to UVM, but left behind for me was half a carrot cake and the bare bones of a recipe scribbled on a bit of note paper: 4 eggs, 1 1/4 c. veg. oil, 2 c. sugar, 2 c. flour, 2 tsp. baking soda, 2 tsp. baking powder, 1/2 tsp. salt, 2 tsp. cinnamon, 3 c. grated carrots, 1 c. pecans. 350 degrees. 40-50 minutes. I know olive oil went into the batter, sugar was reduced, plump golden raisins were added to the mix, and white flour eschewed entirely for whole wheat. And while it's hardly a balanced meal, I did cut myself a large slice and call it breakfast this morning.
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When your daughter makes a delicious cake, you're allowed.
