Holiday Eating: Modify Your Recipes

The third way of dealing with holiday eating is to modify the recipe—that is, if you’re doing the cooking. This approach can be tricky, especially if you’re baking, and you may want to do a trial run. In some recipes, it’s the chemical reactions between the nutrients that contribute to taste and texture. Simply trying to lower the fat content of a recipe or changing to an artificial sweetener such as stevia may not get the results you want. The sweetness of stevia may be altered by cooking or baking; less fat can change the texture . . .

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