It need not be complicated…which is why we were impressed with the perfect simplicity of a reader recipe that recently came our way. The results were glorious—the nutritional analysis was anything but.
The original recipe packed:
409 calories 28 grams total fat 18 grams saturated fat
Once we saw the numbers, the saturated fat was our main target for reduction. Here’s how we made it healthy:
* We dropped the heavy cream and a stick of butter from the biscuit, replacing it with a healthier blend of buttermilk, canola oil and reduced-fat cream cheese (a smaller amount of butter was left in the mix for its irreplaceable flavor).
* The cream was hardest to replicate, but a traditional whipped cream cut with reduced-fat sour cream gave a slight tang to the sweet berries while still creating a decadent, creamy topping. With these efforts we cut the total fat in half and the saturated fat by two-thirds.
* To make sure the biscuits were tender, but with a bit of fiber, we switched from all-purpose flour to a blend of cake flour and white whole-wheat flour. (We love white whole-wheat flour for baking.)
* Then we increased the berries by a cup, which added more vitamin C and fiber per serving.
The EatingWell version rang in at:
303 calories 14 grams total fat 6 grams saturated fat