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I discovered this trick when trying to find a lower-fat alternative to mayonnaise for my egg salad recipe. Simply add a few spoonfuls of low-fat cottage cheese. The texture of the cottage cheese blends nicely with the chopped egg, and it reduces the amount of mayonnaise needed to achieve spreading consistency. Lauren B., Savoy, Illinois
I chop sweet red peppers, green peppers and onions separately, place them in glass jars, then…
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I make mashed potatoes without adding butter or milk. First, I boil four to five medium potatoes…
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