I never fail to be impressed--negatively--at the silliness and short-sightedness of some cookbook authors.
Case in point: a recipe that appeared in a second-tier, major-metro-area newspaper this past weekend, for a black bean dip to serve 8.
The recipe is garnished with sour cream--1/4 cup. The author of this recipe is a host of a TV cooking show, and her credit lists one cookbook (there could be more, of course).
The author calls for *reduced fat* sour cream. 1/4 cup divided by 8 servings means an average of 1/2 tablespoon per serving.
Figuring 60 calories per T of regular sour cream, and perhaps 10 calories per T of reduced-fat sour cream, that means that using the reduced calorie sour cream saves a whopping 25 calories! Total. And all that substitution costs is taste.....
I've seen lots of short-sightedness of this kind with cookbook authors--limiting the amount of fat, and salt, often when the amount of fat, or salt, per serving, is minimal. Sad.
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