Nowadays many of our food manufacturer's are making an effort to cater to low fat/cholesterol food. Most of the shelf cake mixes offer recipes for light versions. We want to add that most of the recipes in our cookbook may be prepared for heart healthy choices by substituting some of the ingredients; such as:

Skim milk for whole milk.

Corn, safflower, canola or sunflower oil in place of regular vegetable oil.

Egg substitute instead of eggs - if you have no egg substitute such as Egg Beaters etc., 2 egg whites to 1 whole egg may be substituted.

Fleishman's butter or any corn oil butter in place of butter or shortening.

Remember to read the fine print of the ingredients on the package. Just because it says "no cholesterol, no or low fat" is not always true.

Low fat sour cream may be made by blending cottage cheese with 1 tablespoon lemon juice. Let stand in refrigerator until thickened. This may be used for snack dips.

Plain yogurt is also very good mixing with whatever herbs and/or spices you like.