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Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. Cream was replaced with 2% milk, orange marmalade was substituted for three of the original’s egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen
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Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Analysis: 1 piece equals 332 calories, 10 g fat (5 g saturated fat), 75 mg cholesterol, 168 mg sodium, 56 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Makeover Rhubarb Shortcake Dessert in
Light & Tasty
April/May 2005, p11
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