In my parable, Heroes Arise, my protagonist--a desert kren--considers insects delicious, like dessert. Not me. I’ll take a slice of my favorite cake with buttercream frosting. But my husband had triple bypass surgery last September and I’m trying to serve heart-healthy meals. David can handle sugar. Fat and sodium are the evil non-identical twins. When I do serve cake, must I prepare the frosting with only powdered sugar, water and vanilla? Watch the frosting harden like winter ice covering a frigid pond?
A couple weeks ago I discovered the solution to my problem: Use fat-free cream cheese instead of shortening in my frostings. And if I’m using whole eggs in the cake batter, I try to select a cake recipe that calls for only one egg.
I also devised a terrific “cream” sauce for chicken or seafood. The heart-healthy secret is fat-free sour cream. I’ll pass on the recipe as soon as I prepare the sauce again. Last week, I didn’t write down the amounts of each ingredient I used.
Happy eating healthy with flair.
Laurel Anne Hill
Causes Laurel Hill Supports
Winter Nights Shelter and Shelter, Inc.