Low Fat Jewish Recipes

If you’re watching your weight, you can still enjoy your favorite Jewish recipes. It’s easy to find recipes that help you manage your diet, so you can still indulge in your favorite holiday foods without the guilt.

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Cooking with heart-healthy fats, such as olive oil can help make your diet healthier. Olive oil contains more of the “healthy” monounsaturated fats and less of the unhealthy saturated fats. Latkes and doughnuts take center state on a Jewish holiday table, so making this single change can have far-reaching healthful effects.

Fresh herbs can also add flavor to your Jewish meals, without the fat and calories. Many calories in Jewish recipes, or any other recipes, can be found not just in the dish itself, but in the rich sauces, gravies and toppings that accompany it. Using fat-free or low-fat toppings such as fresh fruit or low fat sour cream, is a great way to cut calories while maintaining all of the flavor.

Many fat-laden ingredients are available in low fat versions. Cheeses and creams are commonly among foods with the highest fat content. These can be found in a variety of forms, from reduced fat to low fat to fat free. Be sure to read the food labels to make the best choice.

Making a few simple substitutions can help you better manage your weight. At the same time, it can help you continue to enjoy the Jewish holiday foods you love.

Fat-laden Fettuccine Alfredo can be made over yet still taste satisfyingly creamy. For color, use spinach fettuccine.

• 1 tbsp reduced fat butter
• 2 garlic cloves, crushed
• 1 tbsp all-purpose flour
• 1 cup fat-free milk
• 1/4 cup fat-free cream cheese
• 1/4 cup Parmesan cheese
• 1 cup broccoli florets
• 1 small red bell pepper, seeded and cut into strips
• 1 small carrot, thinly sliced
• 10 ounces fettuccine

PREPARATION:

Boil pasta according to instructions. Meanwhile, steam vegetables in a steamer basket over a pot of shallow boiling water until slightly tender, about 3 minutes.

Melt the butter in a nonstick saucepan.

Add garlic and saute gently for 1 minute. Whisk in flour to form a paste, then add the milk gradually, stirring constantly until thickened. Stir in cream cheese and Parmesan. Keep stirring until smooth.

Combine hot pasta and vegetables in a large bowl. Add sauce and toss well to coat. Garnish with some parsley or chives. Makes 4 servings.