Holiday meals can be healthier and taste just as good by using some basic recipe substitutions or alterations.
“The sugar, fat or sodium content of almost any holiday recipe can be reduced without a noticeable difference in taste,” said Dr. Jenna Anding, AgriLife Extension Service program leader in family and community health, College Station.
Anding said reducing sugar, salt and fat content are the most effective means of making holiday meals healthier.
“If a recipe calls for a cup of sugar, use two-thirds of a cup,” she said. “If it calls for a half-cup of oil, shortening or other fat, use one-third cup.”
For more food and nutrition information and resources, go to https://fch.tamu.edu/.
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