I have made tons of “healthified” recipes over the years. I’ve cooked cauliflower pizza crusts, lightened up mac & cheese, zucchini noodles, broccoli tots, cauliflower rice, whole wheat muffins, and so many more. Sometimes they are amazing and sometimes they are just flops, but the number one thing that I’ve learned is that when you healthify recipes, you have to adjust your expectations.
If you bite into a cauliflower pizza crust expecting it to taste like a crispy deep dish from Pizza Hut, then you are going to be sorely disappointed every time. The cauliflower pizza crust is perfectly delicious in its own right (and practically everything tastes better when you top it with melted cheese), but if you’re expecting to bite into a chewy yeast bread, your taste buds are not going to like what hits them, kind of like taking a spoonful of sour cream when you are expecting a bite of ice cream.
So, before you try this recipe, adjust your expectations.
Here’s what you can expect:
- It’s fluffy
- It’s tangy
- It’s just sweet enough to complement the sweetness in things like fruit and angel food cake
- It’s really easy to make
I happen to absolutely love the tang of Greek yogurt and the texture of whipped cream, so I go crazy for this recipe that brings together the best of both worlds! And, I always love when I can make something just a little bit healthier (those small changes sure do add up!).
Dip grapes and strawberries straight into the cream for a quick snack. Or, my favorite summer dessert – get a bowl full of angel food cake squares, a bunch of Palisade peach pieces, and top it off with a big ol’ spoonful of the whipped cream. Holy mackerel, it’s good! Fresh, light, and so summery!
- 1 c. heavy whipping cream
- 1/2 c. plain Greek yogurt
- 2-3 Tbs honey
- Pour all ingredients into mixing bowl.
- Mix on medium speed until soft peaks form.
- Taste and add more honey to match your preferences.
- Serve immediately or refrigerate until using.