Adapting Recipes

By Virginia Wright

Carrot Cake | The Recipe Weekly - Recipies

Whatever your health goals are, adapting recipes is a good place to start…I’ll help you learn how! For ten years I was recipe developer on a recipe and health information website. I gained the name “The Recipe Lady” and call myself “Queen of Recipe Adaptation.” What I try to do in all my recipes is change them up, wherever I can to make them a healthier version. Many of the recipes that I adapted while recipe developer I am bringing to The Recipe Weekly, and will be versions I’ve adapted in some manner. It doesn’t make them a healthy recipe necessarily, just that, it makes the recipes a little bit healthier.

Where to begin adapting recipes– take your favorite recipes and start experimenting by adapting them in small ways, such as substituting regular cream cheese for Neufchatel.

Example:  Carrot Cake with Cream Cheese Frosting

If you want to make your favorite Carrot Cake and frost it with Cream Cheese Frosting, here is an alternative recipe for the frosting, the original calls for Confectioners’ sugar, regular Butter, Whole milk, Vanilla and regular Cream cheese:

 

 

Cream Cheese Frosting

1 box Confectioners’ Sugar

8 oz Neufchatel Cheese

4 Tbsp light margarine or Vegetable oil spread

2 tsp Pure Vanilla

4 Tbsp Fat-free milk, more or less

Cream non-hydrogenated margarine or Vegetable oil spread in large mixer bowl with Neufchatel cheese, add confectioners’  sugar alternately with milk, beat to spreading consistency ( an additional tbsp of milk may be needed, more or less, add a tbsp at a time until you reach the right consistency) Blend in Vanilla.

Savings in fat in the cheese alone…

1 serving Neufchatel Cheese    6 grams of fat

1 serving Cream Cheese   10 grams of fat

Tabulating results…

You save 4 grams of fat per 2 Tbsp serving

Then you will save more on saturated fat and cholesterol by using the Fat-free milk, as well as in the light margarine or vegetable spread in place of butter.

Just Experiment with your recipes by adapting them.  Not all will turn out with the same texture or taste, but many times the recipes will be acceptable to the taste, as well as have eye appeal.  No palate death here!

Watch for the Carrot Cake recipe in upcoming postings at The Recipe Weekly…

 


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