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To cut some of the fat and calories in omelets, I bake the bacon in parchment paper-lined baking pans at 350° until crispy and drain on paper towels. Then I fix the omelets, using 1/4 cup egg substitute, a crumbled slice of bacon and a tablespoon of reduced-fat shredded cheese. It’s a satisfying “bacon and eggs” breakfast. Ruth T., Belmont, New Hampshire
While making zucchini bread, I ran out of the fat replacement I usually use in my recipe. Since…
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Recently, I was making my favorite banana bread recipe, I didn’t have the sour cream it called…
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