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Creamy Corn With Cumin Soup

Reviewed: Sep. 1, 2010
Good soup. I cut back on the fat by replacing the half and half with 2% milk, added a couple of spoonfuls of non-fat plain Greek yogurt for creaminess as well as protein, and some diced potatoes for texture. The soup came out smooth, delicious and velvety. For those having trouble straining it, you have to puree it for awhile, at least 2 minutes, to get the right consistency.
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Carrot Cake III

Reviewed: Jun. 10, 2009
This is the first cake I've ever made and it came out delicious! I read the reviews and I tweaked the recipe according to some of the suggestions. To make it a little bit healthier I used wheat flour instead of all-purpose; I used 3/4 cups of vegetable oil and 1/4 of applesauce instead of 1 1/4 cup of vegetable oil; I also reduced the pecans to 1/2 cup and added 1/2 cup of raisins. Also for those who want to bake but do not have the equipment (i.e. a mixer or a food processor) fear not because all you need is a large mixing bowl, a whisk and a little bit of muscle.
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