I’m so excited to bring you my first Recipe ReDux post!
The Recipe ReDux is a group of healthy food bloggers who “focus on taking delicious dishes, keeping them delicious, but making them better for you!”
This month’s theme is “Stick with Maple Honey Sweetness.” I knew right away that I wanted to challenge myself with a baked good, and started researching maple substitutions for sugar. Several Sources suggested using a ratio of 3/4 c. maple syrup for every cup of sugar, and reducing the liquid ingredients to compensate for the syrup. Sounds good to me.
And I was off to the races!
I decided to base my recipe on this, Low Fat Lemon Blueberry Loaf, but knew I could do better. So I did a little side-by-side comparison, substituting cheaper and fresher-looking raspberries for the blueberries that were looking sub-par at the grocery store.
Cast of Characters:
Original Recipe Offenders: Oil, Sugar, All-Purpose Flour
Recipe ReDux Specialties: Unsweetened Applesauce, Greek Yogurt, Maple Syrup, Whole Wheat Flour
Preheat oven to 350 degrees. Prepare pan: spray with cooking spray and coat with flour.
In a small bowl, mix wet ingredients. Both recipes looked similar, though with the maple syrup, the ReDux took some extra stirring, and looked a bit darker.
In a larger bowl, mix dry ingredients. Form a well. Add wet mixture to dry mixture. Again, the ReDux looked a bit darker compared to the original, but overall still the same at this point.
Stir together until just moistened. Here’s where the changes started. The ReDux recipe was definitely thicker and darker than the original, but still very easy to work with.
Add raspberries and lemon zest and carefully fold in to combine.
Pour mixture into prepared pan. Here’s a little comparison just before going into the oven. Original above ReDux. You can see the mix is a bit smoother in the original.
Place into preheated oven and bake 40-50 minutes. The original baked for about 50 minutes, the ReDux took 45 minutes.
At this point I thought, well the original looks more uniform, but where are the raspberries? Apparently, because of the smooth batter, they all sunk to the bottom. Score 1 for the ReDux!
In the end, the ReDux recipe was not quite as sweet, but equally moist and delicious, and much healthier! I’m definitely impressed that the batter was thick enough to keep the raspberries floating throughout, and they stayed whole, rather than disintegrating in the bottom like the original. Definitely a success!
Dorothy’s Raspberry Lemon Bread
Adapted from About.com
- 1/4 cup unsweetened applesauce
- 2 Tbsp. non-fat, plain Greek yogurt
- 2 Tbsp. lemon juice
- 2 eggs, lightly beaten
- 1/2 cup maple syrup
- 1/2 cup skim milk
- 1 1/2 cups whole wheat flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2 Tbsp. lemon zest
- 1 cup fresh raspberries
- Preheat oven to 350 degrees. Prepare loaf pan: coat with nonstick spray and flour bottom and sides to prevent sticking.
- In a small bowl, combine applesauce, yogurt, lemon juice, eggs, maple syrup and skim milk.
- In a larger bowl, combine flour, baking powder, and salt. Form a well and add wet ingredients. Stir to combine, just until moistened.
- Add lemon zest and raspberries, carefully folding in to combine.
- Pour mixture into prepared pan.
- Bake in preheated oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
Nutritionals per serving: 117 cals (169 original), 1 g. fat (5.5 g), 31 mg cholesterol (35 mg), 211 mg sodium (293 mg), 24.5 g carbohydrates (27.1 g), 0.9 g fiber (0.7 g), 3.1 g protein (3 g)
For more March Maple Honey Recipe ReDuxs, visit my fellow “Recipe ReDuxers” following the links below:
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