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Article: Better baking begins with olive oil Lemon Icing 1 1/2 cups confectioner's sugar 1 teaspoon lemon zest 3 tablespoons lemon juice 1 tablespoon Bertolli Extra Light Olive Oil In a small bowl, combine all icing ingredients. Drizzle on cakes. Serves: 12.
- Article from:
- The Topeka Capital-Journal
- Article date:
- April 23, 2000
- Author:
CopyrightCopyright 2000 The Topeka Capital-Journal. Provided by ProQuest LLC. (Hide copyright information)
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Special to The Capital-Journal
For centuries, Italian women baked breads and desserts with olive
oil. Bertolli adapted this custom to the American market with the
introduction of Extra Light Olive Oil, a product developed especially
for the American palate.
Extra Light does not mean light in calories. Like all pourable
oils, Extra Light has 120 calories per tablespoon. It has been
filtered to remove any odor and strong taste and is perfect for
baking a variety of desserts, including cakes, cookies, biscuits and
muffins.
- Bertolli Extra Light Olive Oil is mild and pure, with only a
hint of olive flavor.
- Using Bertolli Olive Oil containing 77 percent monounsaturated
fat reduces cholesterol ...