Hard-boiled eggs (including Scotch eggs).
Soured cream and single cream (less than 40% butterfat).
Custards (including tarts).
Soft meringue toppings.
Mayonnaise and salad dressings.
Royal icing and frostings without fat.
Salad vegetables with a high water content, e.g. lettuce.
Old boiled potatoes (potatoes can be frozen mashed or baked). Whole eggs in shells.
© 1978 Mary Norwak estate. All rights reserved.