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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’ve been preparing low-fat foods since my husband’s heart attack a few years ago. I find that…
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Here is a way to make salad dressing thick without adding fat. Xanthan gum, a white powder…
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