Go to the mobile version of this Web site.

Login | Contact Us | Site Map | Paid archives | Electronic edition | Subscription Questions | Extras

Heart group Web site furnishes facts on fat

By Lisa Ryckman, Rocky Mountain News (Contact)

Published February 19, 2008 at 12:05 a.m.

Text size  

More Health & Fitness

More stories »

Trans, saturated, monounsaturated, polyunsaturated - I'm totally confused about fats. What are the differences?

The American Heart Association has a new online resource to help the fat-flummoxed. The site, americanheart.org/FaceTheFats, has a Fats 101 section that explains all, tips on making the right food choices and tools to help figure out how much fat you should have in your diet.

"My Fats Translator" uses age, gender, height, weight and physical activity to determine personalized daily fat limits and ideas for sensible food choices based on your eating habits.

It also gives you the fat content of your fave foods with tips on picking healthier options.

Lisa Ryckman

Here's a heart-healthy dessert from Chef Alton Brown and the American Heart Association. Berry-Topped Pudding Pie

Serves 8

Canola or corn oil for pie pan

2 large egg whites

1/2 teaspoon vanilla extract

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup sugar

3/4 cup walnuts or pecans, finely chopped

1 small package fat-free, sugar-free instant lemon or vanilla pudding mix, prepared with 2 cups cold fat-free milk

12 ounces fresh berries or other fruit, sliced if needed

1/2 cup fat-free frozen whipped topping, thawed (optional)

* Preheat oven to 300. Pour a small amount of oil onto a paper towel and lightly wipe the bottom and sides of an 8- or 9-inch pie pan.

* In a large bowl, using an electric mixer, beat egg whites, vanilla, cream of tartar and salt on medium speed until foamy. With mixer still running, gradually add sugar in a slow, steady stream, until stiff peaks form. Very gently fold in 1/2 cup of the nuts.

* Using a flexible spatula or rubber scraper, spread meringue over the bottom and up the sides of the pie pan and onto the lip of the pan, but not over the edge of the pan. Sprinkle the meringue with the remaining nuts.

* Bake for 50 minutes, or until the meringue is firm and lightly browned. Transfer to a cooling rack and let cool completely, at least 2 hours.

* Using the package directions, prepare the pudding. Spread over the cooled crust. Arrange the fruit decoratively over the pudding. Top with the whipped topping.

Nutritional information per serving: Calories 169, total fat 6.5 g (0.5 sat), cholesterol 1 mg, sodium 223 mg, carbs 25 g, sugar 18 g, fiber 3 g, protein 5 g