Wednesday, 21 November 2007

Here's to healthy holiday cooking -- Cheers!

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Chef Ethan McKee, like Darlene Dougherty, former president of the American Dietetic Association, has a few tricks for spicing up holiday recipes that won't clog arteries or pack on the pounds. McKee, who dishes out health-conscious cuisine year-round, says his technique tweaks can slim down a menu. Here's how he does it.

McKee braises his sweet potatoes in vegetable stock, herbs, and garlic so when he purees them, he can ditch the butter. He brines meats to boost flavor without adding loads of extra calories, and when he wants to create a creamy dish, he grabs some non-fat yogurt. Add some to your mashed potatoes, he says, and you'll get a nice little tang.

Is cauliflower on your holiday menu? If so, slice and sauté it with olive, some raisins and almonds and your dish will come out caramelized and crunchy. To lighten up your desserts, cut portion sizes and use Whey Low, an all-natural sugar substitute with a quarter of the calories.

See, it's possible to be jolly without abandoning taste. You just need to know what's naughty and what's nice, says McKee.

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