Béchamel sauce is a simple white sauce made from a "roux" typically made with butter,white flour and whole milk. Here, I get rid of the saturated fats and make it with regular "smart balance" spread instead of butter, skim milk or unsweetened soy milk instead of whole milk, and whole wheat pastry flour, instead of plain white flour to add fiber. It is so versatile--I use it ... Read More »
Almond Orange Chocolate Torte
This dark chocolate torte tastes lusciously rich and moist yet it has all of 2 Tbsp of canola oil! The secret lies in the addition of the ground almonds with their healthy unsaturated oils as well as the applesauce and fat free plain yogurt. This is one dessert you will be able to “indulge” in without any guilt! It is a little more time consuming than my other desserts but it ... Read More »
Peach Flat Cake
This cake reminds me of the luscious buttery galettes from Brittany in the north of France, except of course it has no butter! The sliced almonds give it that rich buttery taste. Its dense flat batter topped with fresh peaches rises slightly as it bakes to “embrace” the peaches. Surprisingly, it is quick and simple to make. Peach Flat Cake Cuisinicity Tip:I use ... Read More »
Dark Chocolate Cake
This “rich” cake is so moist, it does not even need frosting! …and the secret ingredient is…Zucchini…lots of it! Even I cannot believe how much I snuck in there! I can frankly say “snuck” because you wouldn’t know they were there. The grated zucchini just “melt” inside the cake batter when baked and the result is pure rich moistness! These also make wonderful little cupcakes ... Read More »
Soft Wheat Zucchini Bread
Such a yummy moist bread filled with zucchini! I cut so much sugar from the typical recipe and it’s still plenty sweet! I also use whole wheat pastry flour for the added fiber and of course canola oil as my source of healthy fat. I absolutely love this recipe! The only problem is that my kids devour it before I even have a chance to freeze the second loaf! Soft Wheat ... Read More »
