(Make sure you use low cholesterol oil), OR spray with PAM
rease bread pan with low cholesterol butter, then place the dough
Blend ingredients together and use in recipes calling for whole eggs.
This is delicious alternative for those on cholesterol restricted diets.
It contains no cholesterol, reduced fat and calories and more protein than 2 whole eggs.
Place all ingredients in a small bowl.
Mix until well blended.
Use in recipes calling for whole eggs.
0 g fat, 0 mg cholesterol and 65 mg sodium.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
s label directed following no cholesterol recipe.
Spoon batter evenly
Mix first 3 ingredients, then add eggs, a little at a time. Mix well after each addition.
Add salt, baking powder, lemon flavoring and vanilla.
Alternate milk and flour; mix well but do not overbeat.
Bake 1 1/2 hours at 300\u00b0 in a greased and floured tube pan.
Do not open oven door until cake is done.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
0 g fat, 0 mg cholesterol and 65 mg sodium.
Brown sausage and onion.
Add remaining ingredients and bake in casserole at 350\u00b0.
Serves 4.
Sausage Casserole plus a salad makes a fine low cholesterol meal.
Blend mayonnaise, ginger, celery and onions. Add chicken, grapes and walnuts.
ix as directed, following no cholesterol recipe.
Spoon batter evenly
Set oven to 350\u00b0.
Blend flour, soda and cocoa in a bowl.
Set aside.
In a saucepan, melt margarine over low heat and stir in sugar. Remove from heat. Add vinegar and vanilla.
Stir in mixture from bowl. Bake in 2 greased layer pans for 20 minutes or until toothpick inserted in middle comes out clean. Allow to cool before frosting. (Use Lite Cocoa Frosting.)
Mix 1 cup sugar and cornstarch in saucepan.
Stir in water. Bring to boil and boil for 1 minute, stirring constantly.
Pour egg product into a small bowl.
Add about 1/4 cup hot mixture, stirring constantly.
Gradually return it to saucepan, stirring; blend well.
Add lemon juice and stir over low heat until very thick, about 3 to 4 minutes.
Do not boil.
Remove from heat; add lemon peel and margarine.
Pour into pie shell.
Refrigerate at least 2 hours until set.