We are now officially half way through the month of March, and about a week away from the first day of spring. At this time of year, my thoughts naturally shift to spring and lighter eating. Perhaps this is because I know that a wardrobe change is approaching where more of my body will be exposed, or perhaps it’s just because I enjoy the fresh produce that comes to the market during the Spring. Whatever the reason is, I enjoy spring dishes.
Eggs are a great item to work with when creating spring dishes. They are an excellent source of protein and they actually don’t have as much cholesterol as we have all been programmed to believe. However, if cholesterol is a concern, you do have the option of working with only the egg white or using an egg substitute.
One of my favorite spring dishes is deviled eggs. This dish, served as an appetizer, can be a high calorie high cholesterol snack, however, with a few modifications it can be a little lighter on your palette.
Lite Deviled Eggs
Ingredients
Directions
Making traditional Jewish recipes lighter is easy to do. Simply replace high fat ingredients for your Jewish recipes with a low fat or non-fat alternative. When substitutions aren’t available, simply reduce the size of the serving of your Jewish holiday recipes.