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Cook'n with Betty Crocker 
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Meatless Mainstays |
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Print this Recipe Some dishes traditionally made with several eggs can be successfully made with only 1 or 2 whole eggs plus several egg whites. One egg yolk contains about 217 mg of cholesterol which, spread out among four servings, isn’t bad at all. Many egg dishes can be made without using the yolks, where cholesterol is concentrated. There are cholesterol-free egg substitutes available at supermarkets, both frozen and refrigerated. You can make your own substitute for whole eggs, too; see "Egg yourself on" in this chapter. When cooking with cheese, use less than usual, and use a low-fat cheese. Legumes "canned and dried" are a low-fat, high-protein source of fiber (both soluble and insoluble). Lentils are especially convenient, as they have a short cooking time compared to that of most dried beans and peas. Grains, pastas, nuts and seeds are good sources of complex carbohydrates. Combined with beans or peas, they can build nutritious meals with complete protein (a full complement of the necessary amino acids) but with no cholesterol From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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