Re: OT: question for practiced quiche bakers

On Mon, 22 Aug 2005 08:53:34 +0100, Kate Dicey
<kate@xxxxxxxxxxxxxxxxxxxxxxxxxxx> wrote:

>I use half fat creme fraiche and fat free fromage frais instead of cream
>on desserts, and fat free greek yoghurt mixed half and half with my
>home-made mayo rather than the full strength stuff for salads. They are
>also very good cream substetutes in things like quiche. I've also found
>some excellent half fat cheddars for cooking. Roast veg and potatoes
>get a spritz with an olive oil spray rather than sit swimming in oil or
>lard, and I save butter for really special occasions and baking (which I
>don't do often anyway). One thing that was not good was trying to do a
>low fat pastry! Fergeddit! Just save pastry for celebrations! And
>roll it Vveerrryyy tthhiinn!

Filo pastry is low fat isn't it. Its so thin anyway you only use a
tiny amount - just enough to hold things together.
--
Sally at the Seaside~~~~~~~
http://community.webshots.com/user/sallyswin
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