EatingWell Blogs (Page 2)

Confession time: I’m a brownie snob. For years I’ve turned up my nose at “blondies.” (OK, maybe there’s a little “brunettes vs. blondes” thing going on too.) Given the choice, I’d always pick a fudgy brownie over a wan beige blondie more defined by its lack of chocolate than the presence of any particular identity of its own.

Don’t Miss: Rocky Road Brownies and Skinny Dessert Bar Recipes

But recently I’ve reconsidered my prejudices. A story in the March/April issue of EatingWell Magazine, “Rediscovering Quinoa,” brought Almond Butter-Quinoa Blondies into my life and that changed everything.

These beautiful squares mix up in 10 minutes with just a few...

Love bananas? Toffee? How about whipped cream? Then you’ve got to try banoffee pie, one of Great Britain’s sweetest contributions to the confectionary world.

No denying that it’s irresistibly creamy, caramelly and sugary. But it’s also usually quite a calorie bomb, so we’ve taken the classic and given it a little nip-’n’-tuck.

The result: Our pie has half the calories, over 65 percent less saturated fat and 40 percent less sugar than a traditional version. Don’t worry—it still delivers all the amazing taste of the original.

Here are five ways we made banoffee pie healthier:

1. We piled on the potassium-rich bananas, which also add natural sweetness.
2. For the filling we use half as much sweetened condensed milk (it's loaded with calories) and choose the nonfat kind to...