THE DAY has not yet ar-
rived when children arent
allowed to cat their broccoli
untif they have finished
their ice cream. But shop-

ers may be wondering if
that day is not far off.

By Peggy Trendell-Whittaker

News Reporter

Baskin-Robbins, producer of

over seven million tres of ice
cream und yoeurt in Canada last
year, is now aliering a new frozen
dessert made with Simplesse, 4
natural fat substitute. ts first ap-
plication on the Canadian market
is in) Baskin-Rebbins’ Chocolate
Vanilla Twist and Just Peachy ice
“oreams.”"
Simplesse is made from a mix-
ture of cooked egg white and milk
protein. It provides the creaminess
and texture of fat in foods, but
substitutes protein for the fat it
Teplaces.

Eventually, it could be used in
products such as mayonnaise,
salad dressings, sour cream,
youurt, dips, margarine, butter,
cheese and cheese spreads.

Depending upon the product it
is used in, Simplesse will allow for
S the food's total calorie reduction
of 20% to 80%, and a fat reduc-
tion of 84% tu 97%,

And because Simplesse contains
no cholesterol when it is used to
replace fats derived from animal

Lo

sources, the food's overall js being used in two new Baskin-Robbins’ frozen desserts.
cholesterol content is greatly
reduced.
And if Simplesse is combined
with artificial sweeteners, the has 278 calories, 15 grams of fat having only 30% of their dietary But whether or not it's a nutri-
resulting product could be very and 17 .ag of cholesterol. calories derived from fat, as tional breakthrough may be less
low-cal indeed. While Simplesse manufacturers recommended “by national nutri: important to some people than
Baskin-Robbins’ Chocolate — are careful to point out that peo- lion standards, how it siands up to the taste test.
Vanilla Twist, made with ple shouldnt sacrifice a well- The only people who shouldn't Samples of Baskin-Robbins’
Simplesse, contains 160 calories balanced diet for any new pro- consume this fat substitute, says Chocolate Vanilla Twist were
per four-ounce serving, has 0.1 duct, no matter how revolu- The Simplesse Co., are those who passed ground the North Shore
gram of fat and no cholesterol. tionary, they do claim to be able are allergic or sensitive to cges or | News tecenty and met with an
Traditional chocolate ice cream to help people reach the goal of milk. overall positive response,

Sti-fryin

STIR-FRYING is a cooking
techuique of classic Chinese

chicken or fish are perfect for stir
trying, Hf less-than-tender cuts are

ingredients are cooked quickly in
asmall amount of hot oil, Today,

suis'ne. But these davs it’s fast cooking a’so reflects &@ con- used. slicing across the grain
cuis ne. bu es€ days US cern for “inner fuel," since stir- makes meat seem more tender.

also appreciated as a quick frying is a well-known means of | Marinating also works well.

and casy way of preparing a censerving nutrients. Oi allows the temperature ta bros
one-pot meal. Fast cooking respects natural
flavors Sauces dot camoflauge

ap eompete. Enstead. gloss. cleai
tlazes enhanee inherent flavors
and highlight vibrant coiors,

The traditional Chinese wok ois
clevetly desizned with fated) sides
MaNiMize hear Over its
cuoking surface. But it’s
must. A heavy skilfer willbe.

The real work oof stir-frsing
comes ath the beginniag. Peeling
and choppiig takes tune. bur the

Inquisitive
Cook

veidde
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Thiee to Ave poriuites

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TEDEP CE AEILON Petictlats aS

bare sevenebles, such as broosian

afte sepatated info salen spec

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dnesday, M

jay 1, 1991 - North Shore News - 53

the wok.

Exen though foods are cur in
uniform sizes, differences in
ture demand the: some be cooked
Carrots
coli need more cooking than

man

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GARDINER WILSON tare rogty anid trenes bse tiny Bee ath at
a and vonalis to ‘ne tat tooene peamd on twit a
We're tld ob bogs quaskds cas the t food efS aii 4842) Nn ft vat
tian aif sadediie wh best, Keep the feat foaherroe ad uy

others.

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NEWS photo Mike Wakeliald

WAISTLINE WATCHERS have a new ally in the battle of the bulge ... new on the market is Simpl!esse. a natural fat substitute, which

While true ice cream devotees
said they would be sticking to the
real thing -- no substitutions ac-
cepted, thank you very much —
others thought that the new pro-
duct was flavorful and enjoyable.

Readers can be their own judge.
Baskin-Robbins’ new frozen
desserts are in the stoves now.

: simple steps bring sensational results

Suir to coat the food with oil,

then lift; and turn constantly tu
ensure even cooking. When the

siive appears almost done, push it
up the side of the wok where the
heat ts not quite sa intense -— but

enourh to keep i warm while the

test iS tossed close te the high
heat.

Meat can be remosed while

tables cook ad then added

n

Che antual cooking the:
colors of veretabtes ra deepen as
aie ds expelled from the tissues and
coloring oprements bevenie more
coreentrared,

The cick is to stop cooking at
the point where vegetables are sill
jimmy, crinp, perhaps csen slivbtls
undercooked. Serve immediaiels

ff glazes are used. funds are
thickened quickly tothe
minute. Combine equed aniwunts
oP varnstarch cad cota wider aatd
mi}oal

abs

bist

edd ane tabrespoon Cbs
this mixture to sack cap €230 mb}
et Haunt te be thickened, Hear
post to hibbhine

The tastes ate cass. the
posabalit are oottddoss.  bhe

pesdits cat fe serartionagd