Muffin-Tin Strawberry Shortcakes

Makes: 12 servings  Serving Size: 1 shortcake Active Time: 35 minutes Total Time: 1 1/4 hours Equipment: 12-cup muffin tin (1/2-cup) Ingredients 1 1/4 cups white whole-wheat flour (see Tip) 1 1/4 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces 1 […]

4 Tips to Build a Power Salad

Here are 4 tricks to building a salad packed with staying power. Step 1: Build Your Base. Pile your plate with 1 to 2 cups of lettuce per serving. (Greens are full of fiber, which helps digestion.) Combine different types to balance textures and flavors. Try tender, mild Boston lettuce with crisp romaine and bold […]

Sun-Dried Tomato, Thyme & Asiago Scones

No bakery degree required for this recipe: these healthy, savory sun-dried tomato-and-Asiago scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your dinner salad. […]

Chocolate Fondue

The chocolate will stiffen if it gets cold, so enjoy it while it’s still warm. Skewer and dip anything you like—pear slices, dried apricots, even marshmallows. Makes: 2 servings Active Time: 15 minutes Total Time: 15 minutes Ingredients 3 ounces bittersweet chocolate, chopped 2 tablespoons heavy cream 1 tablespoon brewed espresso, (see Kitchen Tip) 1/2 […]

Deviled Eggs

Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—keeping the filling velvety and rich while reducing some of the fat. No one will know the difference. Makes: 24 servings  Active Time: 20 minutes Total Time: 20 minutes Ingredients 12 large hard-boiled eggs (see Tip), peeled […]