Nutrition Information

The recipes in this book are both calorie and carbohydrate controlled. They are sensitive to the type of fat used and encourage the use of monounsaturated fats such as canola or olive oil. (The recipes call for light or extra-light oil because of the taste, not because extra-light has any fewer calories, which it doesn’t.) Some recipes call for butter (always about half the amount found in traditional recipes), because light margarines and tub margarines are made with a high percentage of water, which will produce a product that’s undesirable in taste and appearance. Stick margarines contain partially hydrogenated fat, which is more harmful to our health than saturated fat.