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dessert

natural red velvet cheesecake

by Jackie Newgent  |  October 23, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 8 servings: 1 slice each I actually wanted to title this pink velvet cheesecake, but I thought the guys might be scared off! So I stuck to a name that this cheesecake is truly inspired by … red velvet cake. I love the concept of the cake, but I never eat it since it’s usually made with totally fake red food coloring. Artificial food coloring doesn’t belong in our food—let alone our bodies! So I used beets for a real color. Hence, the rich natural fuchsia tone rather than a neon red color in this luxurious recipe. It’s a creamy cheesecake, not a cake. That makes this almost like indulging in the best...
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black bean and cheese quesadilla with mango-tequila pico de gallo

by Jackie Newgent  |  May 3, 2013  |  5 Comments
  Makes 2 servings: 4 wedges each I was inspired at a recent National Mango Board event. So instead of just providing you with a “tasteover”, I’m providing you with a “mangover”! I developed this recipe with Cinco de Mayo in mind. But please enjoy it anytime you want. Personally, I’ll take this tropical inspired quesadilla over an extra greasy, artery-clogging version any day. The pico de gallo is lightly spiked with tequila for added flair. Though, you can leave it out for the kids, of course. It’s fit for a fiesta … especially while sipping a virgin or not-so-virgin margarita! Calories Saved: 110
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berry berry cobbler

by Jackie Newgent  |  April 1, 2013  |  1 Comment
©Photographed by Stephanie M. Smith. Visit her Web site www.healthnut.zenfolio.com. (Click on photo for full-size image!) Makes 6 servings My fabulous intern, Stephanie Smith, and I came up with this “tasteover” together. We wanted to highlight fresh colorful berries in a comforting dessert. This raspberry-blackberry cobbler is the result. The photo speaks for the deliciousness, which is all thanks to Stephanie. Watch out world … a budding professional photographer is in the making. We hope you enjoy our cobbler. Let us know what you think! Calories Saved: 250
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banana hemp seed bread

by Jackie Newgent  |  March 24, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 20 servings: 1 slice each My brother, Jim, challenged me to develop a sweet yet good-for-you recipe to enjoy in the morning that has a punch of protein. I love challenges. So voilà … here’s one option for you, my dear brother. The protein in this made-over banana bread is mainly provided by egg whites and hemp seeds. The sweetness comes from extra-ripe bananas and a just-right amount of turbinado sugar–and it’s naturally enhanced by pure vanilla and almond extracts. Best of all, this inviting banana bread is nuttier and banana-ier than the original with twice the protein. Enjoy alongside a cup of Greek yogurt or cottage cheese for still more protein, if...
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