A few months ago I received a pile of cooking magazines from a family friend. By a “pile” I mean 2 large cardboard boxes of hundreds of issues of stuff like Bon Appétit and Cooking Light. After meticulously going through eat magazine, I removed all of the recipes that I wanted to someday try. With these I assembled my own custom cookbook.
This recipe was from an old issue of cooking light, which is why it is a reduced calorie coffee cake. The recipe says it is about 250 calories for a serving (and it yields 16 servings). My cake came out even lighter than the original though, as I opted to use unsweetened almond milk in place of buttermilk–simply because I didn’t have buttermilk or any lemon juice to make faux buttermilk with. Also I really like almond milk!
I stumbled upon this healthy recipe while procrastinating on Pinterest. For those who don’t know, Pinterest is a collection of things (links to things) people find on the internet and share with one another–everything from recipes, to work-outs, to vacation destinations. But recipes are one of the most common things you will find people “pinning” onto Pinterest.
This recipe for “oven-fried” aka “baked” eggplant was one of the more recent recipes making the rounds. It seemed very simple and very healthy, and as I am far too prone to indulging in sweets, I thought I should make an effort to make something savory for this blog post.
Making this dish proved to take even less time than I anticipated it would, and it also is one of those recipes that I believe people of even the simplest culinary capabilities can find success with.