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Subject:	Re: baking texture for lowfat
From:	Veronica Tress <[log in to unmask]>
Date:	Fri, 15 Sep 1995 20:11:53 -0400
Content-Type:	text/plain
Parts/Attachments:	text/plain (6 lines)

<<Disclaimer:  Verify this information before applying it to your situation.>>
 
So if eggs help hold thinngs together, does that mean I can cut 2 eggs to 1
and add some xan gum? I am trying to stay low fat. How do I reduce
oil/margarine/butter? Any other hints?

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