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Easter and Passover Favorites Made Lighter

You won't miss the calories with these easy and yummy substitutions
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Favorite Easter Dish "Lightening" Tips

BRUNCH

 

Blueberry Muffins

Use about two tablespoons of canola oil per regular-sized muffin recipe (one that makes 12 muffins). Replace the rest of the oil the recipe calls for with lowfat yogurt or nonfat sour cream.

Coffee Cake

Use 1/4 to 1/3 cup canola margarine or butter per cake. Replace the rest of the fat the recipe calls for with fat-free or light cream cheese, or pureed fruit like applesauce or pureed pears or peaches.

DINNER

 

Twice-Baked Potatoes

Use Louis Rich turkey bacon or center-cut bacon, and use less than the recipe calls for. Switch to fat-free or light sour cream and use reduced-fat cheese. The butter the recipe calls for can be left out completely, and the amount of sour cream increased if necessary.

Cream of Asparagus Soup

Use a maximum of 1 tablespoon canola oil to saute onions and celery. Instead of blending the flour into melted butter, blend WONDRA quick-mixing flour with some of the chicken broth to form a paste. Fat free half-and-half can be substituted as well.

Potato Casseroles

Substitute reduced-fat canned cream of mushroom or celery soups, along with reduced-fat cheeses, sour cream, and milk. If butter or margarine is called for, it can generally be cut in half if not eliminated.

Green Salads

Use reduced-fat dressing, or cut the calories and fat grams in regular salad dressings in half by blending 1/2 cup of the dressing with 1/2 cup of apple juice or orange juice (or any fruit juice or nectar).

DESSERT

 

Cheesecake

Use light cream cheese instead of for regular cream cheese. The crust can be made with a lot less softened or melted butter than the recipe calls for (replace the lost butter with liqueur, light pancake syrup, or fat-free sour cream). If sour cream is called for, you can use fat-free or light versions. Half the eggs can be replaced with egg substitute. Skimmed evaporated milk can be substituted for the full-fat kind.

Lemon Cake

Instead of other fats, you can use as little as _ to 1/3 cup of canola oil or canola margarine per cake. The rest of the fat can be replaced with lemon yogurt, sour cream, or fat-free cream cheese. Cut the number of eggs in half, and replace the rest with egg substitute.

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