If you're shopping for good nutrition information this holiday season, there are some excellent books you should know about.
The American Dietetic Association's "Complete Food and Nutrition Guide" (600 pages, $29.95, Chronimed Publishing) is hot off the press. ADA, the world's largest association of nutrition professionals, has produced solid, up-to-date advice that separates fact from fiction.
Do you wonder what to eat for fitness? How long you can keep leftovers? Which foods help you manage PMS? How to change recipes to reduce the fat and keep the taste? The answers are all here.
There are chapters on meal planning, shopping and label reading. And, from basic supplies to pots and pans, you'll learn to stock your kitchen for good nutrition.
Registered dietitian and mother of two, Bridget Swinney has just updated "Eating Expectantly: A Practical and Tasty Guide to Prenatal Nutrition" (350 pages, $12, Meadowbrook Press). With menus for times when you don't feel like eating, don't feel like cooking, or want to stay in bed but can't, this book is a must for mothers in waiting. Swinney offers practical advice on dealing with the challenges of pregnancy: before, during and after. She addresses the uniqueness of each trimester (with menus and recipes for each), high-risk pregnancies, breastfeeding and fitness. There's also a section on vegetarian eating. Available in most bookstores.
And now dessert. Shape magazine's recipe makeover artist, Evelyn Tribole, is at it again. Last year it was "Healthy Homestyle Cooking," which many of you told me you loved. This year it's "Healthy Homestyle Desserts" (200 pages, $24.95, Viking). Yum!
Triple chocolate cheesecake
10 chocolate wafer cookies (2 1/2 inch diameter) crushed
8 ounces fat free cream cheese
8 ounces tub-style light cream cheese (not fat free)
1 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons flour
1 cup nonfat cottage cheese
2 teaspoons almond extract
1/2 cup chocolate chips, melted
6 egg whites
White chocolate glaze:
1 ounce white chocolate, melted
Preheat oven to 325 degrees. Lightly coat a 9-inch springform pan with nonstick vegetable oil spray. Sprinkle cookie crumbs evenly over the bottom of the pan.
In a large bowl, using an electric mixer on lowest speed, beat together fat free cream cheese and light cream cheese until blended. In a small bowl, combine sugar, cocoa powder and flour. Add sugar mixture to cream cheese mixture, blending until smooth. In a food processor or blender, puree cottage cheese until it is smooth and resembles fluffy marshmallow creme. Add pureed cottage cheese and almond extract to cream cheese mixture and mix until smooth. While beating, drizzle in the chocolate chips and mix until smooth. Add the egg whites and beat just until smooth. Bake 65 to 70 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a wire rack. Let cool completely, then run a knife around the sides to loosen the cake and release pan sides. Cover and chill, overnight.
Drizzle the white chocolate over the cheesecake. Chill until serving time.
Per slice: calories, 225; fat, 8 grams. Savings per slice: 500 calories, 47 fat grams.
Colleen Pierre, a registered dietitian, is the nutrition consultant athe Union Memorial Sports Medicine Center and Vanderhorst & Associates in Baltimore.
Pub Date: 12/10/96