I know this recipe sounds like a double wammy, but I slimmed it down significantly – swapping out the butter for low-fat margarine and using low-fat potato chips. I love these sweet and salty treats!
Archives for April 2007
Concord Grape Pie
Written by Leave a Comment
This is one of the most unique family recipes I have. I’ve never seen or tasted it anywhere except for in my Granny’s kitchen. My granny had a small grape arbor, covered with concord grapes and fuzzy yellow bumble bees that were attracted to the honeyed scent. Every September she would pick the grapes to make jams, juice, and pies. When I serve it, people think it’s blueberry pie but are really surprised by the intoxicating grapey first bite!
Spiced Potato Cakes with Tomato Ginger Sauce
Written by 1 Comment
I picked up this recipe from my friend Vanessa Vashee while working in Switzerland. Ginger and tomato are a delectable combination, and this sauce is both light and versatile. For a low-carb treat, serve the sauce with steamed fresh veggies. If you choose to make the potato cakes, it’s a great way to use up leftover mashed potatoes.
Chocolate Sour Cream Icing
Written by Leave a Comment
Hands down, this smear beats the plastic tub icing that comes from the grocery store. Easy to spread, it works on almost any cake and is ideal for icing cupcakes.
Italian Wedding Soup
Written by 1 Comment
Kids love tender tiny meatballs and fun pasta shapes that swim in this soup. I like the spinach and egg ribbons that make this soup a full meal.
Spinach Strawberry Salad with Poppy Seed Dressing
Written by 4 Comments
Sweet and tangy poppy seed dressing works with any salad but is especially good with summer ripe strawberries and nutrient-packed spinach. Ideal for an outdoor summer or late spring brunch.
Chocolate Sorbet
Written by 3 Comments
Low in fat but high in cocoa powder, this bittersweet chocolate sorbet is for true chocolate lovers only. Spread it between two low-fat grahams to make it into an ice cream sandwich.
Red Velvet Cheesecake with Beets
Written by 1 Comment
Traditional red velvet cake calls for tons of red food coloring dye. My version uses beets to color this cheesecake naturally while adding extra nutrition
Are you ready to look better, feel more energized, and get back that youthful feeling you remember having as a kid? I can help you on a journey that will change the way you eat — for good. My 
As a healthy cooking expert, health coach and TV host, 
