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Journey Through “Decades of Decadence” to Better-for-You Desserts

El Centro, California (NAPSI) - Each decade has its own style of desserts. Yet whether it’s  Lemon Chess Pie from the 1820s, Black and White Cookies first baked up in the  Roaring 1920s or Frozen Grasshopper Pie from the 1950s, some desserts have  stood the test of time.

Now you can enjoy them with a modern influence thanks  to CanolaInfo’s “Decades of Decadence” recipe collection by  Ellie Krieger, M.S., R.D., host of the Cooking Channel’s “Healthy  Appetite.”

Krieger updates six iconic desserts with heart-healthy ingredients such as  canola oil, low-fat yogurt and whole-grain flour to help keep calories in  check and saturated fat content low. Each decadent dessert has less than 400  calories per serving and is made with canola oil, which has the least  saturated fat and most omega-3 fat of all common culinary oils.

“Simple ingredient swaps like canola oil for butter and Greek yogurt for cream lighten up desserts without taking away  from their indulgent taste,” says Krieger. “Everyone should be  able to enjoy a dessert once in a while and these recipes make it easy to do  so. Recipes from different eras help us remember and celebrate those times.  Such culinary traditions are a huge part of the joy of cooking and baking.”  

The classic cake here was made famous by women’s magazines after  canned pineapple became available in slices. The recipe here gets a fresh,  healthy update with canola oil keeping it moist, light and low in saturated  fat; the addition of tender, whole-grain pastry flour; and a lovely kick of  crystallized ginger to mingle with the pineapple in the caramelized topping.

Pineapple Upside Down Cake Yield: 8 servings

canola oil cooking spray

⅓ cup packed dark brown sugar  

4 to 5 pineapple rings

(about ¼ of whole pineapple)  sliced about

½-inch thick

2 Tbsp chopped crystallized ginger

1¼ cups all-purpose flour

¾ cup whole-wheat pastry  flour*

¾ cup granulated sugar

1 tsp baking powder

1 tsp baking soda

1 cup low-fat buttermilk

½ cup canola oil

2 large eggs

1½ tsp vanilla extract

Preheat oven to 350° F.  Generously spray bottom of 9-inch nonstick layer cake pan with canola oil  cooking spray. Sprinkle evenly with brown sugar, then  arrange pineapple rings on top in one layer. Sprinkle chopped ginger pieces  in spaces around pineapple rings and in their centers. In medium bowl, whisk  together all-purpose flour, whole-wheat flour, sugar, baking powder and  baking soda. In another medium bowl, whisk together buttermilk, canola oil,  eggs and vanilla. Mix wet and dry ingredients until combined. Pour batter  over pineapple-brown sugar mixture and bake until top is lightly browned and  wooden skewer inserted into center of cake comes out clean, 40−50  minutes. Let cool for 5 minutes, then run knife around cake edges and, using  oven mitts, invert cake onto large serving plate.

*Note: Whole-wheat, all-purpose flour can be substituted for whole-wheat  pastry flour.

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