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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
Recently, I was making my favorite banana bread recipe, I didn’t have the sour cream it called…
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Instead of butter and sour cream, we top our baked potatoes with fat-free ranch dressing. It…
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