Dear Jeanne: I would appreciate your help with this recipe. Is there any way to reduce the fat and cholesterol? Thank you.
- Alice Turner,Las Vegas
Dear Alice: By using combinations of low-fat and non-fat products, such as non-fat sour cream combined with low-fat sour cream, you can achieve a substantial reduction in fat without sacrificing flavor or texture. I find using just the non-fat ingredient, especially in baked dishes, results in a less satisfying presentation, taste and mouth feel. The butter wasn't necessary, but since the flavor is part of the dish, I used butter-flavored sprinkles for flavor without the fat.
Each serving contains approximately:
- Original Recipe: 213 calories; 43 mg cholesterol; 15 gm fat; 474 mg sodium. Revised Recipe: 128 calories; 15 mg cholesterol; 4 gm fat; 373 mg sodium.
My booklet, "Potatoes Are Not Fattening," contains more low-fat, low-calorie potato recipes, and they all taste wonderful! Order it for $3 and a stamped (55 cents), self-addressed, No. 10 envelope from Potato, PO Box 5541, Riverton, NJ 08077-5541.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 24 cookbooks, most recently "Cook It Light: Desserts" (Macmillan).
Send your recipe for revision to:
Cook It Light
(Deseret News)
P.O. Box 1212
La Jolla, CA 92038
Please include a stamped (55 cents), self-addressed envelope.
*****
RECIPES
POTATO DISH
1 (24-ounce) bag frozen potatoes O'Brien
1 (4-ounce) can diced green chilies
8 ounces sharp Cheddar cheese, grated (2 cups)
1 can condensed cream of chicken soup, undiluted
2 tablespoons butter
1 pint light sour cream
Preheat oven to 350 F. Combine potatoes, chilies and cheese and mix well. Spread evenly in a 9-by-13-inch baking dish.
Combine soup, butter and sour cream and mix well. Pour over potato mixture and spread evenly. Bake in preheated oven for 50 minutes.
LIGHTENED POTATO DISH
1 (24-ounce) bag frozen potatoes O'Brien
1 (4-ounce) can diced green chilies
4 ounces non-fat Cheddar cheese, grated (1 cup)
2 ounces low-fat sharp Cheddar cheese, grated (1/2 cup)
1 can condensed low-fat cream of chicken soup, undiluted
1 cup non-fat sour cream
1 cup light sour cream
1 tablespoon butter-flavored sprinkles
Preheat oven to 350 F. Combine potatoes, chilies and cheese and mix well. Spread evenly in a 9-by-13-inch baking dish.
Combine soup, sour cream and butter sprinkles and mix well. Pour over potato mixture and spread evenly. Bake in preheated oven for 50 minutes. Makes eight cups, 12 2/3-cup servings.