Provides healthful recipes for appetizers, meat, poultry, fish, breads, side dishes, and desserts, and includes advice on low-fat cooking
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The book begins with a guide to good eating. All the necessary facts are here: how to reduce fat in your diet, how to read the new Nutrition Facts labels, what government definitions of terms such as "light," "low fat," "fat free" and "cholesterol free" really mean, and many essential fat and cholesterol charts. Easy tips tell all you need to know about lowering fat and cholesterol in your own recipes.Over one hundred seventy-five recipes have the nutrition all figured out. While the recipes feature fresh ingredients, this revised edition also draws on some of the newly available fat-free/cholesterol-free and low-fat/low-cholesterol ingredients. Each recipe provides nutrition information per serving, indicating the number of calories and the amount of fat, cholesterol, sodium, carbohydrates, dietary fiber and protein. The percentage of daily values of certain important vitamins and minerals and diet exchanges for each portion are listed, too. Plus, new symbols for low fat, moderate fat, low cholesterol and moderate cholesterol flag recipes for individual needs.
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