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When making a crumb crust for a dessert, I reduce the amount of butter or margarine by one tablespoon and press the crunchy mixture into the pan. Then I spray the crust with nonstick cooking spray. This gives it an extra crispness without adding fat. Plus, I found it keeps the crust from getting soggy from the filling. Vera K., Foster City, California
Before making gravy from meat drippings, I add a few ice cubes to the broth. In a few minutes,…
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I mix together equal parts of fat-free mayonnaise and fat-free sour cream. Then I use this to…
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