Newspapers / The Carolina Times (Durham, … / Oct. 23, 1993, edition 1 / Page 14
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, Mt CAROLINA TlMES-SATUfJDAY, OCTOBER 23,1993 Cooking Corner Healthy Ideas Skiiuniftd Milk has less than one gram of f^t. Compare that to heavy whippij^^ cream at 45 gfams of fat, . or and half, with 14 grams. Try oyaporated skimmed or redueed milk in this delicious recipe: STUfrOD FRENCH TOAST FEE^H BERRY TOPPING 4 to 6 servings) HEAT small amount of oil in large frying pan or griddle. Dip “sandwiches” in egg mix ture, coating both sides. Cook over medium heat for 4 to 5 minutes, turning once (cook in batches if necessary). SPRINKLE with powdered sugar; top with fresh berries. Serve with maple syrup. CALORIE COUNTDOWN Family and friends will say “C’esf si bon" (it’s so 9°°^)! aboid this stuffed French toast and berry dish made with evaporated skimmed milk to keep fat and caiories down. 2 mips mixed fresh berries, e.g. strawberries, raspberries, blueberries gr blackberries 2 tablespoons granulated st^ar 3 eggs 2/3 Clip undiluted Cil^ATION Lite •Striaporated Skimmed 'MUk or Lowfat B aporated Milk despoons brown sugar 2 teaspoons vanilla extract Strnwberry Filling (recipe follows) 12 slices French or egg bread Vegetable oil or butter forfirying Powdered sugar >. Maple syrup (optional) ? STRAWBERRY FILIJNG BLEND 2/3 cup lowfat ricotta cheese, 2 1/2 tablespoons straw berry preserves and 1 1/2 table spoons undiluted CARNATION Lite Evaporated Skimmed Milk or Lowfat Evaporated Milk in small bowl. Serving size: 1 “Sandwich” with 2.4 Tbsp. filling. Calories: 381 Fat: 9 gmins. The Present is a point just passed. —David Russell (NAPS)—Here’s good news for those looking for ways to make fat and calories evaporate from their menus: Evaporated skimmed or reduced fat milks can make a great lowfat substitute for cream or hall and half in recipes ranging from soup to side dishes to desserts and much more. Experts at the International ' Association of Culinary Professionals say among the greatest benefits of reduced fat or skimmed evaporated/ milk is that they retain the consis tency, rich taste and high nutrition that milk and cream products pos sess, without the high fat.*- According to the Nestle Food Company’s Test Kitchen, a half cup of Carnation Evaporated Lowfat Milk has three grams of fat; Carnation Lite Evaporated berries and sugar in small bowl; set aside, COMBIf^ eggs, evaporated skimmed milk, brown sugar and vanilla in pie plate or shallow boyi^l. SPR^IAD pne-sixth of filling on each bf six slices of bread. Top with remaining slices to form “sandwiches.” News and Tips By Susan Duff * You may have heard that medical researchers now recommend higher weights for adults over 35 years of age. But, you’ 11 probably be surprised to leam how high these weight ranges go. According to the National Re search Council, if you’re 5 feet 4 inches and over 35 years of age, you can weigh as much as 157 pounds and stiil be within a healthy range. At 5 feet 5, you can weigh as much as 162, and at 5 feet 6, a top weight of 167 is okay — once you’re halfway through your third decade. Experts now tell us that being too thin may pose just as many health risks as being too fat. The goal of dieting these days shouldn’t be to see how skinny you can get, but rather to achieve and maintain the weight that’s appropri ate to your height and body type. * Salads are among the healthiest dishes possible and they’re often the mainstays of many healthy and suc cessful dieters. Two of the main ex cuses people give for not eating more salad: 1) it’s too time-consuming and labor-intensive to make salads, and 2) raw veggies on theirownjustaren’t appealing and/or satisfying enough. Get rid of those excuses not to eat salads! You can now buy salad or raw spinach already cleaiK, packaged. Extras like carrots^ pers,cauliflowerand broccoli cL and cut-up, also are avaiiabij bagged at most supermarkets them in the fridge along withd tomatoes, small biushrooms^ sprouts to throw together in i ’ foranO'Work, instant salad K hand several tasty salad extras'! to toss in at a moment’s notice’i, chicken or fish; chick peaj beans (they add protein fiber to salads); steamed greent or chunks of baked winter s( canned sardines (for an extra calcium); and low-fat, higi cheese like feta (to add taste and protein). * One of the best weighHoJ possible is readily available iL free of charge, and easy to us water. Drink a fresh glass of it before every meal to give you feeling of fullness. Water wi you eliminate retained liqui( may add on so-called " weight,’ ’ and it can also help f] the excess uric acid your bodu to produce when you reduc calorie intake. Aim for eights glasses a day, and see how easier and more pleasant diet comes. OF NUTRITION Breakfast Gets A ■ (NAPS)—The reputation of the common egg has taken a beating Since the early 1970’s when awareness of its high cholesterol Content shattered the egg’s repu tation as the perfect breakfast food. Millions of Americans have resigned themselves to going egg less in the morning or even skip ping breakfast altogether. A new product that recently arrived on supermarket shelves, Simply Eggs^M, now offers an alternative for egg fans concerned about cholesterol. By delivering all the nutrition of the egg with 80 per cent less cholesterol, Simply Eggs is helping re-restablish breakfast as the most important meal of the day. “Research has shown us that people concentrate better and that children perform better in schopl if thej:’ve had breakfast,’’ says Robe/te Duyff, a St. Louis regis tered dietitian and certified home economist who has written exten sively about food and nutrition. “If adults don't eat breakfast they often compensate by buying some thing from the office vending machine to avoid that mid-morn- . ing slump, or they try to get by on coffee alone. Neither is a good alternative to breakfast.” Simply Eggs, the new low- cholesterol liquid egg product, is made from real, whole eggs. The process of retaining the yolk, while removing most of the choles terol, preserves the true egg flavor ; as well as all the benefits of shell : eggs—including six grams of pro- ■ tein per serving. But while an ordinary large egg has 215 mil- :: ligrams of cholesterol, a compara ble 1/4 cup of Simply Eggs con tains only 45 milligrams of : cholesterol. Most health care prac- titioners advise consuming no more than 300 milligrams of cholesterol a day. With the availability of the low-cholesterol liquid egg, Duyff says people can reintroduce eggs into their daily diet and still con- Boost From New Low-ChnUsterol Egg noted In this ad. If we do run out of an advertised Item, we win wi vour choice of a comparable Item, when available, reflecting the savings or a raincheck which will entitle you to purchase the advt price within 30 days. Only one vendor coupon will be accepted pe purchased. . ' ' WE RESERVE THE RIGHT TO LIMIT QUANTITIES. NONE SOLD TO DEAURS BurOHMBTOm trol their ctlblesterol intake. The United States Department of Agriculture recently reissued the Food Pyramid Guide which calls for two to three servings daily from the meat group in which eggs belong, Duyff suggests that Simply Eggs can be used in place of shell eggs in the following cre ative, healthy breakfast ideas for these fast-paced times. •Scrambled egg tortillas. Top a- tortilla with scrambled eggs, fresh tomatoes or salsa*, and some cheese. Buy the cheese pre-shred- ded to save more time. Gr use a taco shell instead and you can eat your breakfast during your'ride to work. Simply Eggs can be easily scrambled in the microwave oven; place 1/2 cup in a microwave-safe dish, and cook for one to-two min utes on the highest setting. •Portable breakfast sandwich es. Fill an English muffin or two slices of hearty bread with scram bled eggs. Add sliced tomato or low-fat turkey ham. •Breakfast pizzas. Teenagers will bite at this one made with pita bread. Spread a little pizza sauce on the bread, then top with eggs and leftover cooked vegeta ble's. Sprinkle with cheese aijd heat in the oven until the cheese melts. - •Baked potatoes for breakfast. Pop'a potato in the microwave oven; cook on high and breakfast will be ready in five minutes while you finish getting dressed. Top with eggs and chopped chives or any other favorite herbs. • The high-protein breakfast drink. The easiest idea of all is Th# Eye Opener. Simply Eggs is pnstfiirized so it is safe to use in this and other recipes that call for raw eggs, such as mayonnaise or Caesar salad dressing. The Eye Opener 1 cup vanilla lowfat yhgurt 1 cup orange juice* 3/4 cup fresh or frozen ' strawberries* V 1/2 eup Simply Eggs™ BUY ONE-CET ONE BUY ONE-CET ONI FREE! FREE Process all ingredients together in a blender. Yield: two servings. ■ ' NutrjtioB information per serving— Calories: 214, Protein: 13 grams. Carbohydrates: 29 grams, Fat: 7. grams, 'Cholesterol: 52 milligrams. Vitamin C: 96 milligrams. *May substitute other fruit juices or.ftniits. 1-LB. PKC., SLICED valleydale Bacon 5-LB. BAG, GOLDEN OR RedDeliciou Apples COUPON^ COUPON COUPONS COUPON COUPON roOPON COUPON COUPON €ht CatMiSa €tm3 j]|'>THfeTBUTl7llNP'il PLEASE ENTER MY SUBSCRIPTION FOR 1 year - Durham Counly - $19.08 1 year - North Carolina - $22.32 1 year - Out of State - $22,00 Mi Mr. Mrs. Ms. Address City State Zip Code B' Check or Money Order Enclosed Bill me within thirty days MAIL TO: THE CAROLINA TIMES P. O. Box 3825 Durham, North Carolina 27702 FROZEN. FREEZER PLEEZER Banana Pops 12T. BUVONE.CETOHE FREE! Butteremst Bread 24-OZ. 2/$RS9 2l$fSi KROGER Englls Muffii 6-CT. BUYONE-CC1 FRE ’20-24 OZ. NATURE’S OWN, 100% Whole Wheat Bread THIS IS NOT A BUY ONE- CET ONE FREE ITEM DOUBlEMAmMCmBRSmPOHSilPrC SEE STORE FOR DETAILS I
The Carolina Times (Durham, N.C.)
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Oct. 23, 1993, edition 1
14
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