The Greek Yogurt Miracle Solution (13 page)

Makes 1 dozen

Hands-on Time: 30 minutes

Total Time: 40 minutes + 30 minutes chilling time

Whoopie pies are a fun dessert option that's part cookie, part cake. They're basically little cakes sandwiched together with a creamy filling — traditionally, chocolate cake with a fluffy white filling. History claims that these were first baked by Amish women as treats for their families and garnered the name whoopie pies because when men and children opened their lunchbox and found one, they exclaimed, “Whoopie!”

Cakes

1/3 cup unsalted butter

1/2 cup organic sugar

3/4 cup 1% buttermilk

1/2 cup unsweetened applesauce

3 large egg whites

1 tsp pure vanilla extract

1 1/2 cups whole-wheat pastry or spelt flour

1/2 cup cocoa powder

2 tsp baking soda

1/2 tsp sea salt

Filling

1 cup low-fat cream cheese, softened

1/2 cup non-fat plain Greek yogurt

1 tsp pure vanilla extract

2/3 cup organic icing sugar

1 cup no-sugar-added strawberry jam

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Prepare cakes: In a stand mixer fitted with a paddle attachment, cream butter and sugar until smooth, about 1 minute. Alternatively, use a large bowl and a spatula. Add buttermilk, applesauce, egg whites and vanilla; mix well.

In a separate bowl, whisk together or sift flour, cocoa powder, baking soda and salt. Add flour mixture to applesauce mixture and fold using the paddle attachment (or by hand using a spatula), until just combined; do not overmix.

Scoop into 2-tbsp balls and place on prepared baking sheet, set about 2 inches apart.

Bake for 12 to 14 minutes. Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Meanwhile, prepare filling: In a stand mixer fitted with a whisk attachment, on medium speed, roughly combine cream cheese, yogurt, vanilla and icing sugar. Increase speed to medium-high and mix until smooth. Alternatively, combine in a food processor or in a large bowl using a whisk. Transfer filling to a resealable container and refrigerate for at least 30 minutes.

To assemble whoopie pies, scoop 2 tbsp filling onto flat side of one cake. Top with 2 tsp jam. Sandwich filling with a second cake, flat side down. Repeat with remaining cakes and filling. [
Make-ahead:
Whoopie pies can be prepared ahead, covered and refrigerated for up to 48 hours.]

Per Serving (1 sandwich)

Before: 450 calories, 24 g total fat

Dish Do-Over: 296 calories, 9.5 g total fat

Nutritional information: 5.8 g saturated fat, 47.6 g carbohydrates, 3.6 g fibre, 32.4 g sugar, 6.7 g protein, 435 mg sodium, 26 mg cholesterol

Serves 4

Hands-on Time: 50 minutes

Total Time: 50 minutes

You don't need a lot of maple syrup here because of the sweet banana and chocolate hazelnut spread.

8 large egg whites

2 large eggs

1/4 cup 1% milk

1 tsp pure vanilla extract

1/8 tsp ground cinnamon

1 8-inch wedge unsliced whole-wheat challah or other whole-grain bread

1/2 cup
Chocolate Hazelnut Spread

2 ripe bananas, thinly sliced

1/4 cup pure maple syrup

2 tbsp organic icing sugar

Whisk together egg whites, eggs, milk, vanilla and cinnamon. Pour into a large shallow dish (a 9- × 13-inch dish works well; if you use a smaller dish, the egg mixture may seep into the filling during the coating process).

Cut bread into 4 large slices. Carefully cut a pocket into each slice by cutting toward the centre from one of the edges, leaving 3 sides attached. Stuff 2 tbsp chocolate hazelnut spread and one-quarter of the banana slices into each pocket.

Heat a large non-stick skillet over medium heat; mist with cooking spray. Place each sandwich in egg mixture, allowing bread to soak up egg for 30 seconds, then turning to coat other side. Using a spatula, transfer sandwiches to pan. Cook for about 4 minutes per side, flipping once, until bread is golden brown and filling is warm. Arrange on serving plates, then drizzle with maple syrup and dust with icing sugar.

Tip:
Don't crowd the pan or flipping the toast will be tricky. Work with 2 pieces at a time if necessary and keep finished toast warm on a baking sheet in a 200°F oven.

Per Serving

Before: 900 calories, 39 g total fat

Dish Do-Over: 581 calories, 17.4 g total fat

Nutritional information: 4.4 g saturated fat, 82.1 g carbohydrates, 10 g fibre, 36.7 g sugar, 26 g protein, 530 mg sodium, 94 mg cholesterol

Makes 1 1/2 cups

Hands-on Time: 25 minutes

Total Time: 25 minutes

The first time I had the packaged spread was as a teenager while I was babysitting. The kids kept asking for “yummy chocolate stuff,” and I had no idea what they wanted because I'd never tasted it! My mom wouldn't buy it because the main ingredient is refined white sugar. Here, I've replaced the refined sugar with just a touch of honey, so you taste the hazelnuts and chocolate first, not just sugar. Since the
Chocolate Hazelnut Banana French Toast
recipe calls for only 1/2 cup, you'll have lots leftover for snacking.

1 cup hazelnuts

4 oz chopped dark chocolate (70% cocoa or greater)

1/3 cup 1% milk

1/3 cup non-fat plain Greek yogurt

3 tbsp honey or pure maple syrup

2 tbsp unsweetened cocoa powder (Dutch-process is best)

Pinch sea salt

Preheat oven to 300°F. Arrange hazelnuts on a baking sheet and roast for about 10 minutes, until skins are dark brown and split. Wrap in a clean kitchen towel and let rest for 2 minutes. Rub nuts in towel to remove skins (don't worry if some are still attached). Transfer nuts to a food processor, discarding skins.

Melt chocolate in a heatproof bowl placed over a pot of barely simmering water. Make sure water does not touch bottom of bowl. Transfer to food processor with nuts. Add milk, yogurt, honey, cocoa powder and salt; purée until blended and smooth, scraping down sides of bowl with a spatula as needed. Transfer to a resealable container, cover and refrigerate for up to 1 week.

Per Serving (2 tbsp)

Before: 200 calories, 12 g total fat

Dish Do-Over: 152 calories, 11.1 g total fat

Nutritional information: 2.9 g saturated fat, 11.7 g carbohydrates, 2.6 g fibre, 7.5 g sugar, 3.3 g protein, 8 mg sodium, 1 mg cholesterol

Serves 4 (makes about 16 pancakes)

Hands-on Time: 30 minutes

Total Time: 30 minutes

A big stack of fluffy pancakes is the perfect way to start off any leisurely Sunday. I've swapped out all-purpose flour for spelt and use egg whites and 1% buttermilk to lighten up the batter. The big difference comes from not cooking and slathering them in tons of butter but using a slight mist of cooking spray and a little Greek yogurt on top for creaminess.

2 cups spelt or whole-wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp ground cinnamon

Pinch sea salt

1/3 cup egg whites (about 3 large)

1 large egg

1/2 cup 1% buttermilk

2 tbsp honey

1/2 cup dark chocolate chips (70% cocoa or greater)

1/2 cup non-fat plain Greek yogurt

2/3 cup pure maple syrup

1 cup fresh raspberries (optional)

Preheat griddle or large non-stick skillet to medium-high heat and oven to 200°F.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

In a separate bowl, whisk together egg whites, egg, buttermilk and honey until smooth. Add wet ingredients to dry ingredients and mix with a spatula or wooden spoon until just lumpy. Stir in chocolate chips.

Mist griddle with cooking spray and scoop ladlefuls of batter onto griddle about 3 inches apart. Cook for about 2 minutes, until undersides are golden and bubbles on top have burst. Flip and cook for another 1 minute, until undersides are golden. Transfer to a baking sheet and keep warm in oven, uncovered, until ready to serve. Don't stack, just overlap slightly if necessary.

To serve, stack 4 or 5 pancakes on each plate and top with a dollop of yogurt. Drizzle with maple syrup and garnish with raspberries (if using).

Per Serving

Before: 766 calories, 22 g total fat

Dish Do-Over: 594 calories, 11.6 g total fat

Nutritional information: 5.2 g saturated fat, 101.8 g carbohydrates, 9.7 g fibre, 48.9 g sugar, 17.3 g protein, 341 mg sodium, 50 mg cholesterol

Serves 12 (makes 1 loaf)

Hands-on Time: 20 minutes

Total Time: 1 hour, 15 minutes + cooling time

If you're anything like me, you have half a freezer full of black-skinned bananas, and the pile never seems to diminish. This recipe will help cull the herd. I use four very ripe bananas to cut the butter, eggs and sugar, keeping the bread moist and decadent tasting.

2 cups whole-wheat or spelt flour

1 cups walnuts, toasted and cooled

1/2 cup organic sugar

1 tsp baking soda

1/2 tsp sea salt

4 very ripe bananas

2 large eggs, at room temperature, lightly beaten

1/2 cup non-fat plain Greek yogurt

1/4 cup unsalted butter, melted and cooled

1 tsp pure vanilla extract

Preheat oven to 375°F.

In a large bowl, whisk together flour, walnuts, sugar, baking soda and salt.

In a second bowl and using a fork, mash bananas. Add eggs, yogurt, butter and vanilla. Using a spatula, gently fold banana mixture into dry ingredients until batter is thick and chunky; do not overmix.

Lightly mist a non-stick loaf pan with cooking spray. Scoop batter into pan, smoothing top with spatula. Bake for 55 to 60 minutes, until a wooden skewer or thin knife inserted in centre comes out clean. Remove from oven and let rest in pan for 5 minutes. Remove from pan and transfer to a wire rack to cool completely before serving.

wrapped in parchment paper and then in foil, bread can be stored for up to 2 days at room temperature or refrigerated for up to 1 week.

Per Serving

Before: 390 calories, 15 g total fat

Dish Do-Over: 251 calories, 11.5 g total fat

Nutritional information: 3.4 g saturated fat, 33.8 g carbohydrates, 3.8 g fibre, 13.8 g sugar, 6.7 g protein, 186 mg sodium, 41 mg cholesterol