營養師黃凱詩的生活點滴

2008年6月18日星期三

令人回味的低脂白汁意粉


小時候,婆婆稱我為冬菇王,因為的超級喜歡吃冬菇,每逢有冬菇這道菜,必定多添米飯。長大後,對菇類食物,更愛不釋手,蘑菇更是我的摯愛。

我愛以蘑菇製作美食,白汁蜆肉蘑菇天使麵,更是我最拿手的菜式,可是眾所周之,白汁脂肪極高,多吃隨時有大肚腩危機,但是自從我發現『她』以後,這一切便改寫了。『她』便是一罐低脂蘑菇湯了。將1/2罐湯煮熱,再放內已切粒的蘑菇及蜆肉,製成汁醬,放於已烚熟的天使麵中,即成。若你像我般講究,便灑上少許黑胡椒,喜歡芝士的朋友,可放上一片低脂芝士,將放入小焗爐中,香味更濃郁。可是食物雖然低脂,但罐頭食物,畢竟也有高鹽問題,每星期一至兩次好了。

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Dear Cynthia,
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