dessert recipe

From sorbet to straight out of the basket, I celebrate all things raspberry. I even like Prince's odd '80s tune, "Raspberry Beret." The only dessert that can trump something chocolatey, in my opinion, is a dish featuring my favorite fruit — the raspberry.

Since I like to tinker in the kitchen, I decided to try to improve the healthiness of a recipe I've been making for years: a simple pistachio cake topped with raspberries before baking. By swapping out butter for Greek yogurt and two egg whites for a whole egg, I made the cake lighter in density along with lightening the caloric load; I shaved almost 100 calories off a serving. I think I improved the flavor too. The nuttiness of the whole wheat pastry flour complements the pistachio flavor, and the cake is moist. Plus, each serving is baked individually to help portion control. You got to love ramekins!

Keep reading for the recipe.

Berries are finally in season! I picked up a few pints of raspberries and am loving them sprinkled on my cereal, in my salad, and on my frozen yogurt, but I've also been baking with them. I tried a new muffin recipe for my Sunday brunch. It sounded so light and summery, but I thought I could make it even healthier with a few substitutions. I swapped out all-purpose flour for whole-wheat flour to up the fiber content and replaced buttermilk with Greek yogurt. Not only were these muffins a cinch to whip up, they were a hit, too! I'll definitely be adding this to my recipe book.

Keep reading to check out the recipe and learn the nutritional stats on these muffins.

As a cost-saving measure, I recently bought bananas in bulk at Costco. Unfortunately, my family just wasn't craving that fruit this week, and a gal can only eat so many bananas! With the warmer weather, the bananas ended up ripening quickly and I was left with five overripe bananas. Before the compost bucket became their fate, I used two to make chocolate smoothies, and the other three were used in this new recipe. This bread has a hearty, warm flavor, and is subtly sweet so it's perfect on its own, or toasted lightly and topped with peanut butter or jam.

Check out this simple recipe when you read more