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Take smaller portions of everything that looks good. Eat slowly and savor your foods; you’ll be less likely to want seconds. • Spoon only a few teaspoons of butter and sauces on you meal instead of pouring or ladling them. • Get up from the table as soon as you are finished eating; this makes it harder to nibble on the leftovers. The following recipes for seasonable breads have reduced amounts of sugar, fat, and eggs compared to traditional recipes. Cranberry Bread 2 cups whole wheat flour 11/2 teaspoons baking powder 1/2 teapsoon baking soda 1/2 teaspoon salt 1/2 teapsoon cinnamon 3/4 cup (6 ounces) frozen concentrated unsweetened apple juice, thawed 1 egg, lightly beaten 2 tablespoons com oil 2 teaspoons vanilla extract 1 cup blanched chopped cranberries
Preheat oven to 350. Spray a standard size loaf pan with nonstick vegetable coating. In a large bowl, combine flour, baking powder, soda, salt, and cinnamon. Mix thoroughly. In another bowl, combine apple juice concentrate, egg, com oil, and vanilla extract. Pour liquid ingredidents into dry ingredients. Add cranberries and mix well. Pour into prepared pan. Bake 45-50 minutes in preheated oven. Makes 24 slices. 62 calories per piece. Swissy Spread 1/4 cup swiss cheese, grated 1/4 cup cottage cheese 1/8 cup green pepper, chopped
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