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Healthy Alternatives - Not Nasty Crap
09-26-2011, 03:11 PM (This post was last modified: 09-26-2011 03:13 PM by debskis.)
Post: #1
Healthy Alternatives - Not Nasty Crap
The burden of the ever expanding muffin-top has me looking for healthier alternatives and subsitutions in some of my favorite recipes. I am a meat & potatoes girl, with a deep and abiding love of butter, salt, cheese, sauces and gravy - not exactly health conscious, although we do eat a good deal of whole grains and fresh fruits & veggies in our house to counter the comfort foods. Everything in moderation, with occasional excess, right!? I saw a Vegetarian thread, but not something specific to lower-fat/calorie versions on here, so, please, if anyone has tried & true recipes or substitutions that don't taste like paste, please share!!

Here's one of my new favorites for Banana Bread from Cooking Light online:


2 cups all-purpose flour (I used whole wheat flour)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened (I used Best Life Baking Stick)
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt (I used strawberry Greek yogurt b/c that's all I had in the fridge!)
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.


Ooops...just saw a Cooking Light thread posted under "Mains" by NettieSaur...sorry for the duplication!!!

"I cook with wine, sometimes I even add it to the food."
W. C. Fields
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