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Sarah Nagae, nutritionist at H.E.E.L.S. for Health, submitted these low-fat, heart-friendly modifications for the garlic soup recipe that appeared in the Oct. 11 Gazette:
* Substitute 3T canola oil for the butter.
* Substitute the whole milk with 1 cup peeled and finely diced Russet potato. The potato will serve as a thickening agent.
* Eliminate the white bread.
* Cut the 1/2 cup sherry to 1/4 cup and add 1/8 cup rice wine vinegar.
The H.E.E.L.S. for Health nutritionists help University employees cut the excess fat in their recipes and diets -- call 2-2348 for more information.
To see the original recipe go to http://www.unc.edu/news/gaz/ and select the Oct. 11 issue from the "Browse the Archives" pop-up menu and click on the story "Study shows garlic protects against cancers."
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