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Instead of greasing and flouring the baking pans for cakes or breads, I coat them with low-fat shortening and a sprinkling of granulated sugar. The cake or bread is easily removed from the pan and has a slightly crisper, sweeter crust. This is especially nice with fruit breads. They don’t even need glaze or icing. Nettie K., Boise, Idaho
I substitute heavy cream with a thickened low-fat milk. I blend 1 tablespoon flour into 1 cup…
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I don’t care for bottled fat-free dressings, so I make my own. I start with a packet of ranch…
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