Greek Yogurt Cheesecake Tutorial
When you think of the word “cheesecake” what comes to mind? 5 lbs of butter?, a pound of sour cream?, 2 tubs of cream cheese?
Yeah, me too. Well, that was until I discovered a little secret. And since I’m the best secret keeper around, I guess I’ll let you in on it, too.
Did you know you can make silky delicious cheesecake by only using (gasp) greek yogurt?
How to use Xanthan Gum to its full potential! Thicken smoothies, enhance gluten free recipes, homemade ice cream and moooore :)
For those who are asking…. here u go!
Diabetic Friendly Recipes
**always check with a doctor before trying new recipes
Tumpfortoy- That really makes me so happy! Thank you for letting me know! I’m sending a warm hug to you and your Diabetes educator!
audioblam, you can check out these tags too! I hope you and your family enjoy them!
Healthy Subsitituions For Baking
1. Black beans for flour
Swapping out flour for a can of back beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra dose of protein, Plus, they taste great. When baking, swap out 1 cup flour for 1 cup black bean puree (about a 15oz can).
2. Whole wheat flour for white flour
In virtually any baked good, replacing white flour with whole wheat can add a whole new dimension of nutrients, flavor, and texture. Because whole wheat includes the outer shell of the grain, it also provides an extra punch of fiber, which aids in digestion and can even lower the risk of diabetes and heart disease. For every cup of white flour, substitute 7/8 cup of whole-wheat.
3. Unsweetened applesauce for sugar
Using applesauce in place of sugar can give the necessary sweetness without the extra calories and, well, sugar. While one cup of unsweetened applesauce contains only about 100 calories, a cup of sugar can pack in more than 770 calories! This swap is perfect for oatmeal raisin cookies. Pro tip: You can sub sugar for apple sauce in a 1:1 ratio, but for every cup of applesauce you use, reduce the amount of liquid in the recipe by 1/4 cup.
4. Unsweetened applesauce for oil or butter
Don’t knock this one till you’ve tried it. The applesauce gives the right consistency and a hint of sweetness without all the fat of oil or butter. This works well in any sweet bread, like banana or zucchini, or in muffins (like in these low-fat blueberry muffins) — and even with pre-boxed mixes! On your first try, only try swapping out half the fat (so a recipe using 1 cup of oil would use 1/2 cup oil and 1/2 cup applesauce). If you can’t tell the difference with that swap, try swapping a bit more of the fat next time around.
5. Almond flour for wheat flour
This gluten-free switch gives any baked good a dose of protein, omega-3s, and a delicious nutty flavor. Check out these classic butter cookies for a simple example. A word of advice: almond flour is much heavier than other baking flours, so when subbing go 1/4 cup at a time (so 1 cup wheat flour would become 3/4 cup wheat flour and 1/4 cup almond flour). Or, if it’s all or nothing for your recipe, remember to increase the amount of rising agent (by about 1/2 teaspoon per cup of almond flour added) to account for the extra weight.
6. Avocado puree for butter
They’re both fats (albeit very different fats) and have nearly the same consistency at room temperature. The creaminess and subtle flavor of the avocado lends itself well to the texture of fudge brownies and dark chocolate flavorings. Check out this recipe for perfect proportion guidelines. It can take some experimenting to get this swap perfect, but generally, using 1 cup of avocado puree per cup of butter works.
7. Brown rice cereal with flax meal for Rice Crispies
Brown puffed rice has the same texture as conventional white rice, but with half the calories. The flax adds extra fiber, omega-3 fatty acids, and phytochemicals to the mix without compromising flavor!
8. Marshmallow Fluff for frosting
Replacing the fat and sugar in frosting with marshmallow achieves the perfect consistency with many fewer calories. While two tablespoons of marshmallow has just 40 calories and 6 grams of sugar (and no fat!), the same amount of conventional frosting can pack up to 100 calories, 14 grams of sugar, and 5 grams of fat. Need we go on?
9. Natural peanut butter for reduced-fat peanut butter
While they may appear better than traditional Skippy or Jiff, reduced fat versions of peanut butter can actually have more sugar — and an extra-long list of artificial additives— than the classics. Natural peanut butter (preferably unsalted) provides the same sweetness without call the extra junk.
10. Vanilla for sugar
Cutting sugar in half and adding a teaspoon of vanilla as a replacement can give just as much flavor with significantly fewer calories. Assuming the recipe originally calls for one cup of sugar, that’s already almost 400 calories cut out! You can’t sub this one in equal ratios, but next time you’re whipping up some cookies, try cutting 2 tablespoons of sugar and adding an extra 1/2 teaspoon of vanilla extract.
11. Mashed bananas for fats
The creamy, thickening-power of mashed (ripe!) banana acts the same as avocado in terms of replacing fat in baking recipes. The consistency is ideal, and the bananas add nutrients like potassium, fiber, and vitamin B6. One cup of mashed banana works perfectly in place of 1 cup or butter or oil!
12. Nut flours for flour
A word of caution: Nut flours don’t rise the same way as wheat flour so an additional rising agent might be needed when replacing more than ¼ cup of wheat. Many gluten-free blogs detail how to streamline nut flour-based baking. And while these flours are typically higher in calories and fat, they also have more fiber and protein. Nut flours do tend to be heavier than classic wheat, so make sure to up the amount of baking powder and baking soda in the recipe so the dough can rise as normal. Another option is to replace only part of the flour in a recipe with nut flour!
13. Coconut flour for flour
High in fiber and low in carbohydrates, coconut flour is a great partial substitute for wheat flour in baking recipes. Be careful, though — using more than half a cup at a time could allow the flour’s bitterness to take over. Substitutes can be tricky in baking, so when using coconut flour, be sure to add an equal amount of extra liquid! In baked goods, you generally want to substitute only 1/4 to 1/3 cup of coconut flour for 1 cup of wheat flour. (Take a look at this easy-to-understand chart for more specific substitution instructions!)
14. Meringue for frosting
Made from just egg whites and sugar, meringue can be a great fat-free substitution for traditional frosting. Feel like going a step further? Take a torch to it. Lightly charring the edges of the meringue can add a nice caramelized flavor. (Not to mention a cool visual effect!)
15. Graham crackers for cookies (in pie crusts)
Who doesn’t love a fresh baked cookie-crust pie? Next time, refrain from the traditional sugar or Oreo cookie crust and grab the graham crackers. Reduced-fat graham crackers offer the same consistency and flavor with about half the calories of the conventional options.
16. Evaporated skim milk for cream
It’s the same consistency with a fraction of the fat. Evaporated milk tends to have a bit more sugar (only about 2 grams), but the major drop in fat content is well worth the switch. This substitute is an even swap, too (1 cup cream = 1 cup evaporated milk)!
17. Stevia for sugar
The natural sweetener stevia is lower in calories and up to 300 times sweeter than sugar. But watch the grocery bill — this fashionable sweetener can also cost up to 5 times as much as granulated sugar. Since it’s so much sweeter, swap with caution: A recipe calling for 1 cup of sugar should be swapped for 1 teaspoon liquid stevia (or about 2 tablespoons stevia powder).
18. Prunes for butter
In brownies and other dark baked goods, prune puree makes for a perfect butter substitute while cutting more than half the calories and fat. Combine 3/4 cup prunes with 1/4 cup boiling water, and puree to combine. Sub in equal amounts in most dark baked good recipes!
19. Cacao nibs for chocolate chips
News flash: Those chocolate chips actually start out as cacao nibs — the roasted bits of cocoa beans that then get ground down and turned in to chocolate. Opting for these unprocessed (or at least less processed) morsels cuts out the additives and added sugar in chocolate, while also delving out a healthy dose of antioxidants.
20. Chia seeds for butter
These funny lookin’ little seeds are good for more than just growing countertop pets. Combine 1 tablespoon chia seeds with 9 tablespoons water, let sit for 15 minutes, and you get a gel that’s the perfect consistency to stand in for fat in baking recipes. One word of caution: don’t try to cut out all the fat with this substitute — it works best when subbing an equal amount of this mixture for half of the fat in a recipe.
21. Chia seeds for eggs
Surprise! Combining 1 tablespoon chia seeds with 1 cup of water left to sit for 15 minutes yields a perfect 1-to-1 egg substitute for baking. (But we probably wouldn’t suggest subbing chia for butter and eggs in the same recipe!)
22. Flax meal for eggs
This one’s an old vegan trick. Mix 1 tablespoon ground flax seeds (aka flax meal) with 3 tablespoons of warm water and whisk with a fork to combine. Now let it sit in the fridge for 5-10 minutes before subbing for 1 egg in any baked recipe. Voila!
Healthier Cake Recipes + Cake Tips
1. Carrot Cake
This healthier carrot cake recipe cuts out the sugar, white flour, and excess butter in favor of healthier substitutions like dates, whole-wheat flour, and bananas. Add in a healthy dose of carrots, coconut, walnuts, and raisins, and you’ve got a perfectly textured cake with zero added sugar. And you don’t need to pass on the cream cheese frosting, either — this one calls for cream cheese sweetened with honey and lime juice.
2. Healthier German Chocolate Cake
Moderation is still key with this semi-decadent recipe. The classic recipe gets a healthier twist by subbing in a natural sugar alternative in the actual cake, andsoy milk and coconut milk in the frosting.
3. Flourless Chocolate Cake
There’s no flour in this simple chocolate cake, but that doesn’t make it any less decadent. You only need a few ingredients, too, nearly all of which pack a nutritional punch: baking chocolate, eggs, butter or coconut oil, cocoa powder, and honey.
4. Banana Snack Cake
Any cake that can count as a snack gets an A+ in our book. A combo of whole-wheat and corn flour give this loaf cake a nice crumby texture, while stevia, ripe bananas, and almond butter lend just the right amount of sweetness.
5. Flourless Tangerine Cake
This recipe takes three tangerines — the whole things — and turns ‘em into smooth, citrusy puree that turns the resulting cake a festive shade of yellow-orange. Sugar, almond meal, and eggs make up the rest of the cake for a lightly sweet, super-citrus flavored cake perfect for a spring or summer celebration. We imagine it would be to die for with a drizzle of dark chocolate. (Yum!)
6. Whole-Wheat Chocolate-Zucchini Cake
We promise you won’t be able to taste the zucchini or recognize the whole-wheat flour in this tender and delicious cake recipe. In addition to these two wholesome main ingredients, the cake gets its sweetness from a bit of honey and applesauce, and its unique flavor from cinnamon, cardamom, and cocoa powder.
7.Fruit-Only Tiered “Cake”
This “cake” is the ultimate healthier choice for celebrating. Spoiler alert: There is no actual cake! But there’s still loads of deliciousness. You’re going to need some serious fruit peeling and knife skills to pull this one off!
8. Sweet Potato Chocolate Chip Jar Cakes
This sweet potato-based cake makes for a gorgeous display when studded with dark chocolate chips! Plus, the toppings are completely customizable: choose whipped cream and chocolate chips, or fresh fruit and Greek yogurt — neither will be more than delicious!
9. Cookies and Cream Greek Yogurt Cake
Cookies and cream is one of those iconic flavors that perfectly satisfy any sweet tooth. This recipe takes the guilt out of the occasional indulgence in cookies-and-cream goodness by including whole-wheat flour and Greek yogurt.
10. Deep-Dish Chocolate Peanut Butter Ice Cream Cake
We know, it’s hard to believe a recipe with a title like that could be a (semi) healthier choice. The crust is made from hemp seeds, dates, flax seeds, and cacao powder; the filling is all frozen bananas, dates, cashews, coconut oil, water, cacao powder, and nut butter. This is one cake that’s sure to fulfill that sweet tooth while also providing nutritional value.
11. Persimmon Bundt Cakes
Fall and winter are the prime seasons to bake fresh persimmons into these little bundt cakes. When ripe, the fruits’ texture is similar to apricots or plums, and they have a slight cinnamon or clove flavor. The fruit itself lends these 200-calorie mini cakes a healthy dose of fiber, while ginger, lemon juice, and unsweetened applesauce give them a fresh flavor without all the added sugar.
12. Beet Seed and Blood Orange Cake
Beets, and blood oranges, and mixed seeds, oh my! Grated fresh red beets give this cake some texture, nutrients, and color, while the blood orange lends its strong citrusy flavor and golden raisins and seeds stud the cake for a hint of sweetness and crunch. We imagine this would be great topped with a dollop of honey-sweetened Greek yogurt!
13. Dark Chocolate Orange Cake
Chocolate and orange — a flavor match made in heaven. This festive cake uses triple sec (an orange-flavored liqueur) and orange juice to add a fruity flavor to the chocolate, egg, cocoa powder, sugar, and cornstarch cake base. This cake might not use any fat, but it is still pretty sugar-heavy, so stop yourself at one slice.
14. Harvest Cake
This veggie-packed cake is perfect for those without a strong sweet tooth. Carrots, zucchini, beets, walnuts, and raisons give it a great carrot cake-like texture, while the goat cheese frosting is a great cross between sweet and savory that’s just a little more tart than the typical cream cheese frosting.
15.Shocking-Ingredients Chocolate Cake
We’re going to go out on a limb here and mention this cake’s strangest ingredient: cauliflower! Don’t’ stop reading yet. Combined with the wet ingredients and pulsed through a food processor, cauliflower helps give this cake a crumby, cakey texture. Plus, you get the health benefits of cauliflower (like cancer-fighting glucosinolates, and high levels of fiber and vitamin C) and while eating dessert! Top with a nut-butter frosting for some delicious, healthy fats.
16. Lemon Chia Seed Cake
Bananas, chia, and a mix of coconut and millet flour form the base of this wholesome-looking cake. Lemon juice and zest give it a familiar flavor, too. It’s great as-is as a sugar-free snack, or as a dessert when topped with cream cheese frosting or fresh whipped cream.
17. Whole-Wheat Apple Cake
With four apples, whole-wheat flour, and chia seeds, this cake is delicious andnutritious. Butter, milk, and an egg give it a nice cakey texture, while vanilla extract and evaporated cane juice lend some sweetness.
18. Dark Chocolate Date Cake with Pecans
Packed with dates, cocoa powder, and ginger, this is one flavorful cake that’s sure to impress. Protein-rich ricotta cheese, a mix of gluten-free flours, and chunks of toasted pecans give it a nice dense texture that lies somewhere between a normal cake and a chocolate torte.
19. Blueberry Layer Cake
There are blueberries in every phase of this cake, from the batter, to the filling, to the topping. Blueberry-tastic! Paired with whole-grain, gluten-free flours and a creamy cream cheese frosting, this cake’s just sweet enough for dessert, but can also pass as breakfast or a snack.
20. Watermelon “Cake”
Okay, there’s technically no cake here — but a big hunk of watermelon is the perfect stand-in in this recipe, especially during warmer weather. Frost it with whipped coconut cream and top with roasted almonds and fresh fruit, and you have a fiber-filled, super-fresh healthier cake on the table.
*****HEALTHIER CAKE TIPS*****
- Applesauce is your friend. This old lunchbox favorite makes a great substitute for sugar or fat when baking a cake (just don’t try to replace both at the same time…). When subbing for sugar, applesauce can be used as a replacement in a 1:1 ratio — just be sure to reduce the amount of milk, water, or other liquid in the recipe by ¼ cup for every cup of applesauce added. To cut down on oil or butter, start by replacing half of the fat with applesauce (for example, a recipe using 1 cup oil would be reduced to ½ cup oil and ½ cup applesauce).
- Swap white flour for something a bit healthier. Skip white flour for something healthier, whether it’s whole-wheat flour, nut flour, or a mix of a few different types. White, or “all-purpose” flour is processed in a way that removes the bran (the outer layer of the wheat grain) and germ of the wheat, taking away all the healthy stuff like fiber.
- Slim down the toppings. If you’re already chowing down on cake, there’s no need to top it with more refined sugar! Instead of traditional frosting and candy toppings, try frosting with something lighter, such as fresh whipped cream (orcoconut whipped cream!) or meringue. Instead of sprinkles or candy, top with fresh fruit or antioxidant-rich dark chocolate.
- Cut down on fat to save unnecessary calories. In addition to applesauce, there are a number of easy and healthy recipe substitutions to help cut back on unnecessary added fat in all kinds of baking recipes. (Not that fat is unhealthy, just that, why add extra if you don’t need to? Save your fat allowance for that hunk of Brie cheese in the fridge!) One of our favorite substitutes is mashed banana. Just one cup of mashed banana works perfectly in place of 1 cup of butter or oil (just be prepared for a big banana flavor kick, too). For chocolate cake, ¾ cup prunes pureed with ¼ cup boiling water makes another great substitute for butter (seriously!).
Angel Food Cake Tutorial
This is perfect if you’re trying to eat healthier. Angel food cake is a butterless cake that’s perfect for ANY occasion.
Reason’s to love angel food cake:
- Has no butter - perfect for those of us who want to eat healthier but NOT starve ourselves
- Can be served with an endless list of toppings (fruits, marmalades, ganaches, syrups, whipped creams, jams, fresh fruit, nuts, candy, ice cream, sorbets, frozen yogurts, greek yogurt etc etc) —- you have control of your calories and flavor combinations!
- Easy to make - basic ingredients include just egg whites, flour, sugar
- Always a crowd pleaser. People can be picky eaters; with this simple recipe and also offering different toppings, party goers will have less complaints!
- Great for trifles, cake shooters, parfaits etc! :)
**tip: NEVER EVER butter your angel food cake pan. Always let it cool down upside down and then slowly remove from pan (always use the correct pan…)
Can you think of more reasons to love angel food cake? Share your thoughts below!
Green Apple Spinach Smoothie
Coconut Surprise Bars (vegan)
The Magic Muffin Mix Tutorial (healthy recipes)
A basic batter with a few changes to create a totally new muffin! If I’m throwing a huge party I like to offer tons of variety and keep it healthy at the same time. (text from link)