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Article: EASY CHANGES IN WHITE SAUCE AND USE OF TURKEY CUT FAT IN GREEK LASAGNA.(Life and Arts)(COOK IT LIGHT)(Recipe)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- March 5, 2003
CopyrightCOPYRIGHT 2003 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: JEANNE JONES COLUMNIST
Dear Jeanne: I really love this dish, but I'm sure it has too many calories and grams of fat. Can you reduce the fat and keep the flavor? - Chris Kelley, Orlando, Fla.
Dear Chris: This is a very rich version of a very tasty Greek dish. I have made some changes in the white sauce particularly, and I've reduced the fat by 80 percent. The unique seasonings are what really make this dish; it's one time when using ground turkey instead of beef is indiscernible. (Make sure you aren't buying the ground turkey with the skin ground into it.) I have not skimped on ingredients to the point of sacrificing flavor; this dish is still ...