The holiday season is the perfect time to indulge with food. But, how do you
take away the guilt? One solution is to nip and tuck your favorite dishes to
increase health value, decrease the guilt factor, and still maintain the taste.
Use 1% milk instead of cream in cream-based soups, sauces and gravies.
Grate cheeses well and sprinkle into recipes.
Use low-fat mayonnaise and sour cream for dips, dressings and spreads.
Sauté with defatted broth, wine or tomato puree.
Season with minced tangy vegetables like onion, garlic, parsnip and parsley.
Start off using 1/4 of the fat and sugar the recipe calls for and adjust for taste.
When baking, substitute some butter or oil with pureed fruit like applesauce or pureed pears, using equal volumes fruit for fat.
Add only half the extras the recipe calls for, like chocolate chips, candy pieces or coconut.
Toast nuts and spices to enhance flavor. Chop finely and distribute evenly.
For your guests...
Offer an assortment of colorful roasted fresh vegetables; we eat with our eyes first!
Serve hot baked breads stuffed with artichokes, sun-dried tomatoes and feta cheese. Stuffed breads make fabulous lower-fat appetizers.
Season mashed potatoes with plenty of garlic and herbs instead of butter. Roast garlic cloves in the oven; remove from skins and puree. Fold in mashed potatoes and low fat milk.
Try "creamed" pearl onions for a leaner, tasty white sauce. Whisk up low-fat milk, flour, salt, pepper and a pinch of grated, dry jack cheese. Add peeled onions and bake at 350°F until tender.
Top desserts with fat-free frozen yogurt or whipped evaporated skim milk.