 
Hi Usman! Cheryle Jones Syracuse has been looking for ways to modify recipes to make them more healthful. This quest started as part of a recent Heart-Healthy Cooking class, but it has continued into regular life. Revising recipes to make them better for your health can be an objective for anyone who wants to eat a little less fat, cholesterol, and sugar. Want to share the good news with your clients? Substitute a Fruit for a Fat takes a closer look at healthful substitutions that anyone can make. Whether it's using applesauce instead of half the butter in a spice cake or swirling prune puree into a batch of brownies (it's better than it sounds, I promise), there are lots of steps to take in order to reduce the caloric impact of baked treats. See for yourself, and be sure to grab a copy of the handout Healthful Holiday Baking. There is also more news for you and your clients. The FDA has released their new menu labeling law. Certain establishments must show calories on their menus and offer nutrition information upon request. We have done all of the work to gather the resources for you in one place. Details, links, research, and 5 consumer tips are just a click away. Best, Judy Doherty, PC II
Chef, Publisher and Founder
Food and Health Communications, Inc P..S I hope you had a very happy Thanksgiving! P.P.S. Here is a Black Friday discount for our whole store: Use the code FRIDAY to get 15% off any order, including PowerPoint shows, 12 Lesson Plans, holiday cards, and our new posters. Click new at the top of our store to see them. Offer expires at midnight on Friday, November 28th, and won't be repeated. It is an exclusive offer for our subscribers. | 
Food and Health Communications, Inc.
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