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 like to make what I call “stuffed” chicken legs. I remove the skin, and I coat them in chicken…
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My husband loves sausage gravy over biscuits for breakfast. Since we’re trying to eat less fat,…
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