This pumpkin bread is made with whipped egg whites and greek yogurt, making it lighter — in texture, taste, and calories — than most recipes out there. It’s not too sweet so, while you could enjoy it on its own as a breakfast treat or a healthy dessert, it also pairs nicely with a fresh salad.
Angel Food cupcakes with a curd filling are a great way to celebrate the whole egg in this tasty dessert.
The inspiration for this little dessert came from my Citrus Curd recipe. As I mentioned, I have way too many pomelo’s in my backyard — as well as a lemon tree — so during spring and summer citrus curd is a must-make. But I do feel bad tossing those egg whites…
This curd recipe works well with any citrus fruit — lemons, limes, grapefruits. Plus it makes enough to fill a whole 9-inch tart, six 6-inch tartlets (see my Perfect Pastry recipe), or you can simply jar it and store it in the fridge for later. The balance of the sour-sweet-buttery flavors of this simple citrus curd can lend itself nicely to both sweet and savory dishes (or, hey, just spread it on some toast). Try my Angel Food Curd Cupcakes!
I made these cute, less-guilt donuts in lieu of a birthday cake — and they were a big hit!
I first made this pie for a Christmas party. But fans of pecans, pie — and bourbon! — will enjoy this recipe any time of the year. For a little something special, melt a bit of chocolate and lightly drizzle it over the completed, cool pie.
