Tips to cut the fat from Thanksgiving dinner

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 Tips to cut the fat from Thanksgiving dinner

Registered dietitians, Janet Buck of Lincoln and Brenda Ponichtera of Oregon, offer these suggestions for reducing the fat — but not the taste — from your holiday fare.

* Make fat-free gravy. Pour pan drippings into a glass measuring cup and allow to stand until the fat rises. Every 1 tablespoon skimmed off is 130 calories saved.

* Make a fat-free stuffing by using chicken broth in place of butter/margarine to sauté the vegetables. You also can add more celery, onion and/or mushrooms to your recipe to further reduce calories per serving.

* Cut the calories in the mashed potatoes by replacing whole milk or half and half with fat-free milk or fat-free ranch dressing. You can further reduce calories by using butter-flavored sprinkles instead of margarine. 

* Reduce the fat and calories in pumpkin pie by using evaporated skim (fat-free) milk and egg substitute. Make it with the traditional single crust or lower the calories even more by eliminating the crust. If you are making a crustless pie, be sure to spray the pie pan with nonstick cooking spray before pouring in the filling. Top each slice with a dollop of fat-free whipped topping before serving.

* Serve lighter appetizers by substituting lower fat ingredients, such as low-fat or fat-free yogurt and sour cream. Use fruits and vegetables with dips and spreads, instead of chips or crackers.

* When baking, use applesauce for half of the oil.

* Use two egg whites instead of one whole egg.

* Replace full-fat cheeses with lower fat ricotta, mozzarella and Parmesan cheese.

* Use canola or olive oil in place of vegetable oil.

For more recipes, menus and healthy tips visit www.QuickandHealthy.net