Eating Healthy = (Coffee) Cakewalk by Kirsten Vala in View All Posts, February 4th, 2009
Since I work on FoodNetwork.com’s healthy features: Winter Ideas from Eating Well, Easy Meals, Good Deals , 30 Days of Healthy Recipes, and Heart-Healthy Valentine’s Day, I love the idea of eating healthy. As I also like balance in these recipes, I seem to gravitate to Ellie Krieger’s choices. Good for you but still taste great, which is why they always sneak onto my “to-make” list.
Confession — my biggest weakness is sweets. I love to bake — cookies and cupcakes every day if I had time! I’m not afraid to use obscene amounts of cream, butter and sugar.
I was skeptical when I saw Ellie’s whole-grain-laced recipe for Blueberry Coffee Cake, but its 38 reviews and 4 stars convinced me to try it.
There are three substitutions that Ellie says make this cake healthier than a traditional coffee cake. She uses canola oil to replace some of the butter, whole-wheat flour instead of white and plain nonfat yogurt instead of sour cream. Yum?
I’m not going to say this cake doesn’t taste like health food – I can detect whole-wheat flour a mile away. But it’s delicious health food. Yogurt and blueberries make it ultra-moist while the whole-wheat flour and walnuts add substance and crunch.
The only problem I have with this cake is how hard it is to stop eating. One serving is a 2 inch square, but somehow, 1/3 of my cake disappeared before it even had time to cool. Maybe next time, Crispy Rice Treats or Peach French Toast Bake?
Sorry, Ellie!
- Kirsten, Web Editor
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More posts from Kirsten Vala.
Tags: blueberries, blueberry, butter, cake, coffee cake, cream, Crispy Rice Treat, cupcake, Ellie, Ellie Krieger, Healthy Eats, Healthy Eats blog, Kirsten, nonfat, Peach French Toast, recipe, sugar, walnuts, whole wheat, yogurt
Great post Kirsten! I love how you could eat this cake for breakfast or dessert. But wow, a two-inch square is one serving? Ellie must be way more disciplined than I am;).
I cook frequently for diabetics, so I look for recipes that are higher in protein and fiber, which can counteract the carbs. Whole grains, and in particular whole wheat flour for baking and pastas are a great solution.
The problem is the taste, of course. I deal with it by using other strong flavors in my whole wheat dishes – plenty of spices in my baking (cinnamon, ginger, etc) and plenty of aromatics with my pasta (hearty tomatoes, garlic, onions, fresh herbs, etc)
Seems to work.
Kristen, I’m with you, I can sense the use of whole-wheat flour miles away. However, after reading your post I’m inspired to make Ellie’s Blueberry Coffee Cake this weekend for breakfast. Since its healthy I’m sure I will feel better about having several pieces. I had already planned to make blueberry pancakes and this will make the perfect accompaniment! Perhaps, next week Peach French Toast Bake! Thanks for the dish…