MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Adapt Your Own Recipe
Categories: Diabetic, Info/help
     Yield: 1 servings

     1    Info/help

 REDUCE CHOLESTEROL ~ Use vegetable oil or margarine instead of butter
 ~ Substitute 2 egg whites for 1 egg, or use egg substitute ~ Use more
 vegetables and grains and less meat in recipe ~ Use soy-based product
 to replace part of meat eg. tofu ~ Use nonfat milk products instead
 of whole milk

 REDUCE FAT CONTENT ~ Use reduced calorie mayonnaise and salad
 dressing ~ Blend cottage cheese or yogurt with milk for sour cream
 topping ~ Replace regular whipping cream with low-cal topping or
 yogurt ~ Remove visible fat from meat and skin from poultry before
 cooking ~ Decrease oil in marinades and salad dressing; increase
 vinegar, water and seasonings ~ Use foods canned in their own juice
 or water ~ De-fat meat drippings by refrigerating and skimming fat
 off the top ~ Decrease the amount of fat used in baked goods by 1/3
 to 1/2 and increase fluids called for to reach desired consistency. ~
 Cheese that is finely grated or thinly sliced goes further ~ Pour
 some of the fat off the top of "natural" peanut butters

 REDUCE SODIUM CONTENT ~ Use low-salt or no-salt-added products ~
 Increase your use of herbs and spices in place of salt in recipes ~
 Use fresh foods whenever possible in place of canned or processed
 (soup mixes, cured meats etc) or rinse canned foods (tuna) with water
 ~ Do not add salt to water when cooking pasta or other foods

 REDUCE SUGAR CONTENT ~ Decrease the amount of sugar called for in
 traditional recipes by at least 1/3; substitute fruit juices, nectars
 or pureed fruits. ~ Use fruit canned in water or fruit juice ~ Use
 non caloric sweeteners if needed to increase the sweetness of a
 recipe without added calories.  (Most baked desserts require at least
 3/4 tsp. sugar per serving to achieve a desirable flavor.)

 Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics c.
 1990.

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