*  Exported from  MasterCook  *
 
                    Secrets Of Fat-Free Italian Cooking
 
 Recipe By     : Sandra Woodruff
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Lowfat                           About
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Parmesan cheese -- or
    1      cup           nonfat Parmesan cheese
    1      cup           fat-free parmesan cheese
                         **--**
    1      cup           cream -- or
      2/3  cup           ricotta cheese, part skim milk -- or
      2/3  cup           fat-free ricotta cheese -- blended with
      1/3  cup           skim milk
 
 PARMESAN: Nonfat will save 100 calories and 25 grams of fat; use in lasagna
 and other pasta dishes; add to canned fat-free cream soups and sauces as a
 thickener and as a way to add richness.
 
 NOTE - MC3 analysis: we GAIN 100 cals but lose the fat
 364.6 cals, 24 g fat for 1 cup parmesan cheese
 480.0 cals, 00 g fat for 1 cup nonfat 
 
 CREAM: Save 674 calories and 88 grams of fat. One reminder: If you use the
 ricotta mixture in a sauce that will be heated, be sure to cook it over low
 heat just until it’s heated through; it can separate if boiled.
 
 NOTE:  MC3
 582.6 cals, 59.8 g fat cream
 354.9 cals, 13.2 g fat low fat ricotta mixture
 148.0 cals,  0.2 g fat-free ricotta
 
 28.5 cals, 0.2 g fat skim milk
 
 Available on-line at < http://www.charleston.net/ > The Post and Courier,
 Charleston, SC: What’s Cookin' Sunday, June 1, 1997. “How low can we go? As
 low (-fat) as you want ...” Posted by patHanneman on eat-lf
 
 
 
                    - - - - - - - - - - - - - - - - - -