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Using honey in your cooking is a healthy alternative to white
sugar. But don't overdo it. Honey can be just as bad for you
as white sugar, especially for those of you who have blood
sugar problems. If you do want to cook with honey, remember
these tidbits:
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One cup of white sugar
equals 3/4 of a cup of honey. |
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When using honey use 1/4
less liquid or add 4
tablespoons of flour per 3/4 cup of honey. |
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Lower the oven temperature
25 degrees when using honey. (The best temperature seems
to be around 325 degrees F or lower). |
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If you use molasses instead
of sugar or honey, use 1 cup for every cup of sugar the
recipe calls for and 1/3 less liquid. |
Here's an excellent recipe contributed by Howard J. V. of
Grand Rapids, Michigan, for improving the healthiness of your
butter.
Take 1 pound of butter
and blend with the following:
1 cup of unprocessed safflower oil
1/2 cup of granular lecithin |
| Blend until
smooth and then refrigerate or freeze. |
The addition of safflower oil,
which is rich in lecithin and the essential fatty acid, linoleic
acid (LA), helps keep cholesterol in the normal range. Because
of the butter, it should be used in moderation.
Think you have to sacrifice all those wonderful recipes that
call for heavy cream in order to cut the fat in your family's
diet? A combination of tapioca and ricotta cheese makes a
wonderful substitute that actually tastes like heavy cream
without the fat and calories.
2 Tablespoons tapioca
1 cup water
1/4 cup lowfat, low sodium ricotta cheese |
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Put the tapioca and water
into a small sauce pan and let sit for one hour. Bring
to a boil and then turn heat down to a simmer for two
to three minutes.
Gradually, add the ricotta
cheese to the tapioca mixture. Remove from heat and
emulsify in a blender until the texture becomes creamy.
Use as you would heavy cream, without the guilt. If
you need a thinner cream, just cut the tapioca by 1
tablespoon.
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