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Easter Cooking Tips

Use fat-free cream cheese and sour cream in your dips and spreads
or make yogurt cheese by draining nonfat yogurt (without added gelatin)
in a yogurt funnel or a sieve lined with cheesecloth suspended over a
bowl in the refrigerator for 12 hours or overnight to extract the whey.
The results will be a soft cheese with the consistency of soft cream
cheese. Discard the whey and refrigerate the yogurt cheese for up to
a week, discarding any liquid that accumulates.

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Marinating Your Meats

Written by Administrator
Monday, 09 August 2004
Marinate meats and poultry in fat-free (no-oil) marinades before cooking to enhance flavors, using fresh herbs, spices, a special mustard (just a smidgeon as they are high in sodium), flavored vinegars, wine, or citrus juices. If using dried herbs instead of fresh , use 1/3 of the fresh amount.
Last Updated ( Thursday, 29 December 2005 )

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