Tag Archives: recipes

Recipe: Healthier Corn Muffins

I was in a definite “baking” mood today.  At Sean’s request, I decided to give homemade corn muffins a try.  I had one problem: we were out of milk & the milk we tried to buy at Shaw’s LITERALLY had YESTERDAY as a “sell by” date.  Each bottle.  This caused me to get creative & try to find a recipe that didn’t require milk.

I actually found a “healthier” recipe that called for fat-free yogurt – which I DO have – instead of milk.  Sounded interesting.  I gave it a try & (if I do say so myself) think the muffins came out well.  They were really easy to make – here’s what you need to make them:

INGREDIENTS:

  • 1 c. flour
  • 1 c. cornmeal
  • 1/4 c. sugar
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 c. fat free vanilla yogurt
  • 2 eggs

DIRECTIONS:

  1. Pre-heat the over to 350 degrees
  2. Mix the flour, corn meal, sugar & salt in medium to large bowl
  3. In a separate bowl, mix the baking soda & yogurt
  4. Add the yogurt into the dry ingredients
  5. Beat the eggs and mix in with the other ingredients
  6. Grease muffin tins & add mixed ingredients into the tins
  7. Bake at 350 degrees for 18 – 20 minutes or until the muffins are light golden brown; to test to see if they’re done, insert a butter knife into the center of a muffin.  If, once removed, the knife is clean, the muffins are done.

Yields: 10 muffins

Calories per muffin: 150

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Too good (for you!) to be found at the Cheesecake Factory…

This recipe is courtesy of Skinny and the City. Nice alternative to 1,200 calorie (no joke) pieces at restaurants!!

Cheesecake Light

Serves: 16

Prep Time: 20 minutes

Ingredients:

  • 6 eggs
  • 1½ cups sugar
  • 1 lemon
  • 3 (9.7 ounce) containers Tnuva Creamey Soft Cheese 5% (also called Norman’s)
  • 3 tablespoons flour
  • 3 tablespoons instant vanilla pudding (powder)

Cooking instructions:

  1. Preheat oven to 325ºF degrees.
  2. Separate egg whites from egg yolks.
  3. In a bowl, beat egg whites with 1 cup of the sugar until stiff.
  4. Peel lemon and grate the peel so you have lemon zest.
  5. In a separate bowl, beat egg yolks, the other 1/2 cup of sugar, cheese, flour, pudding powder, the lemon zest, and the juice from that lemon until well blended.
  6. Add egg white mixture to the other mixture. Fold in with a spoon or by using a mixer until well blended.
  7. Pour batter into a round aluminum springform baking pan.
  8. Bake for 1 hour and 15 minutes or until the cake rises high and the top turns brown.
  9. Turn off the oven. Let the cake sit in it with the oven door open for 20 minutes.
  10. Take the cake out of the oven and let it cool for 2 hours.
  11. Refrigerate overnight to set. Serve cold.

Nutrition content:
Per serving (1 slice, 1/16 of cake): 165 calories, 3 g fat, .6 g sat fat, 22 g carbohydrate, 0 g fiber, 4 g protein, 93 mg sodium

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