Comments on: Make it Natural: Healthier Zucchini Bread

By: Nina

Nina — Sat, 11 Jul 2009 21:52:38 +0000

Peach shortcake is summer classic. Though it’s very satisfying and delicious, it’s not healthy. Is there some ways to build a a lighter -but still tasty- peach shortcake?

Ingredients

Shortcakes
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract

Peaches
2 lb. fresh ripe peaches, about 6
2 tbsp. granulated sugar

Filing
4 ounces cream cheese, softened
1/3 cup sugar
1/2 cup whipped cream
1/2 teaspoon grated fresh lime peel

Directions

Prepare Shortcakes:
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Prepare peaches:
Wash peaches, peel. Cut in halves, remove pits. Slice peaches thinly into a medium bowl, or crush coarsely. Sprinkle peaches with sugar. Refrigerate, covered, several hours or overnight, stirring occasionally.

Prepare Filling:
In another medium bowl, with mixer at medium speed, combine cream cheese and sugar. With rubber spatula, gently fold in whipped cream and lime peel.

To serve, split Shortcakes in half. Place bottom half of a Shortcake on each of 9 dessert plates. Top with Filling and Peaches; replace Shortcake tops.

By: Amanda Stubblefield

Amanda Stubblefield — Wed, 08 Jul 2009 21:46:11 +0000

I absolutely LOVE macaroni and cheese. The creamier and cheesier, the better. How can I make this a more healthy comfort food?

By: Donna

Donna — Wed, 08 Jul 2009 03:24:55 +0000

Hi..
I was WONDERING IF you possibly had a homemade recipe for a wholesome-healthy idea for an energy bar? all natural all the better. Any ideas?! Help!

By: Alicia Meade

Alicia Meade — Tue, 07 Jul 2009 21:07:03 +0000

My favorite dish is broccoli casserole but its so full of cheese and mayonnaise. What can I do to make it at least a little healthier?

By: Brittany

Brittany — Tue, 07 Jul 2009 18:43:22 +0000

Make Funfetti Cupcakes natural!!! so good!

By: Deborah

Deborah — Fri, 03 Jul 2009 04:49:59 +0000

I need help with a jam recipe. I love how it tastes to make strawberry or peach jam (peaches from our tree) but the recipe I have uses about 50/50 of fruit to sugar mixture. Is there any way to have this still taste great and have it healthier? I can email the whole recipe if you want. I’d love to have this entered in the $25 recipe make-over drawing.

Sincerely,

Deborah

By: Stacy Gill

Stacy Gill — Thu, 02 Jul 2009 04:19:05 +0000

I just made a killer sesame salmon recipe. Salmon painted with natural sage honey, sea salt, sesame oil and sesame seeds sprinkled on top, baked @ 400 degrees for 20 minutes. It is so mouth wateringly delicious!!

By: Grace

Grace — Thu, 02 Jul 2009 01:28:11 +0000

My family love mashed potatoes —chunky, skin-left-in or just the plain old creamy ones. However, most recipes call for tons of butter and heavy cream, which means loads of calories and fat. Are there workarounds to lower those calories while keep the potatoes moist and flavorful?

By: Kelli Wallace

Kelli Wallace — Wed, 01 Jul 2009 23:55:10 +0000

My mom’s poppy seed cake is hands-down the best poppy seed cake I’ve had and it’s so simple, too. However, it is loaded with hydrogenated oil, hfcs for the cake mix, and tons of fat. I’d like to see a healthier, more natural version of this cake that stands up to the original without processed cake mix.

Recipe:
1 box Duncan Hines Butter Recipe Golden cake mix
1 8 oz. carton sour cream
1/2 cup sugar
3/4 cup vegetable oil
4 eggs
1/4 cup poppyseeds

Mix well and pour into a greased/dusted with sugar bundt pan. Bake 50 min-1 hour @ 350*
You may drizzle with lemon icing if you wish but not necessary.

By: David Casler

David Casler — Wed, 01 Jul 2009 21:06:14 +0000

A healthier version of red velvet cake would be awesome–finding a way to get the typically artificial coloring natural, and still get the finished product to stay that deep, luscious red.