All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Keep checking here each month for the best of 2010.
Photo: Becky Luigart-Stayner
For the March Recipe Makeover, we slimmed down a classic and added whole grains to the mix. Our way trimmed 225 calories and a whopping 21 grams of fat per serving from the original. The result: a moist, satisfying breakfast cake so good you’re sure to echo the sentiments of Assistant Test Kitchen Director, Tiffany Vickers Davis, who raved: “If I could have this for breakfast every morning, my world would be a better place.”