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This cookbook showcases traditional foods
prepared in new ways.
Cook vegetables in broth instead of
oil or butter. The flavor is just as rich
without the added calories and fat. (See
Seasoned Green Beans, Healthy Corn
Stuffing and Country Homemade Stuffing.)
In casseroles use nonfat cottage cheese
to replace most of the high fat cheese.
Use high fat cheese in smaller amounts to
add flavor. (See Broccoli-Cheese Casserole.)
For "candied" yam dishes use fruit as the sweetener instead of excess sugar.
(See all the yam recipes.)
Use nonfat or reduced fat dairy products. (See Pumpkin Bread Pudding, Pumpkin Cheesecake and Frozen Yogurt Pie.)
For many baked items such as muffins, cakes, and quick breads use mashed fruit to replace the fat. Reduce the amount of fat in the recipe by half and make up the difference with applesauce or other blenderized fruit. For example, in place of ½ cup of oil use ¼ cup of oil and ¼ cup applesauce. (See the Pumpkin Bread Pudding recipe where canned pumpkin was used instead of oil.)
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