re: lightening recipes

Like Joyce said - if we knew your ingredients it would help us to help you.

However, your public library may carry cookbooks by Jeanne Jones and also Elaine Magee ... both of them have written books - and I know there are several in my public library. Also Jeanne has syndicated columns in many daily papers where people write in to have recipes lightened. Elaine used to - but I haven't seen hers lately.

I've often used them as a 'guide' when lightening some of my own recipes.

Also Rodale Press in Emmaus PA has put out several cookbooks that are similar.

In sweets, I often cut down the amount of sugar - by 1/3 . This, of course, depends on the type of recipe. I toast most nuts before using - this way I can sometimes use fewer. Sometimes I can cut down butter (or similar ingredient) but that depends. If it is eggs - you can often use 2 egg whites for 1 yolk.... but with many recipes you would still need some yolk to attain certain tastes/textures.

In main dishes that call for heavy cream - I often use 1 or 2% milk and it still tastes great. I have found that in some recipes (savory) where I eliminate (or cut down) on butter - that just adding a wee wee bit to get the 'taste' is all that is needed.

My electric hand/wand blender is a big help --- I have found that 'cream' soups can be made right in the pan - usually without cream. Same goes for many sauces.

I've found that cheese can be cut down in a great many recipes. And that I do like some of the lighter cheeses (not all!).

Some of this is a method of trial and error.

Good luck to you!