A cholesterol-free Christmas

With the holiday season fast approaching, everyone is looking forward to eating their favorite dessert. For recovering cardiac patients, however, the pleasure of enjoying a buttery cinnamon roll or pecan pie is a bad idea. These desserts are usually filled with cholesterol and saturated fat, two big no-nos for those with heart problems.

Don’t put away the baking pans yet, though, because The Cardiac Recovery Cookbook has a few tricks up its sleeve. This indispensable cookbook contains more than 100 quick, easy, and delicious recipes—all approved by the National Institutes of Health. But The Cardiac Recovery Cookbook is more than just recipes. It includes bonus information about weight management and dieting, a guide to understanding fats and fibers, and tips on reducing salt without abandoning taste!

The Cardiac Recovery Cookbook even includes desserts, so no one has to miss out on the best part of the holiday season. Try the savory Apple Coffee Cake or delicious Crunchy Pumpkin Pie, with an oat crust instead of traditional butter-filled dough. M. Laurel Cutlip advises including fruits in your holiday recipes, as they are filled with a wealth of vitamins and minerals, and low in dangerous fats. The Winter Crisp recipe below uses a delicious blend of holiday fruits and spices, and is the perfect addition to anyone’s Yuletide spread. Since only one tablespoon of margarine is used to make the crumb topping of this dessert, it’s a cholesterol-free delight!

Grab a copy of The Cardiac Recovery Cookbook, available in bookstores everywhere, and take the first step to a healthier heart and a delicious holiday season.

Winter Crisp

For Filling:

1/2 cup of sugar

3 Tbsp all-purpose flour

1 tsp lemon peel, grated

5 cups apples, unpeeled, sliced

1 cup cranberries

3/4 tsp lemon juice

For Topping:

2/3 cup rolled oats

1/3 cup brown sugar, packed

1/4 cup whole wheat flour

2 tsp ground cinnamon

1 Tbsp soft margarine, melted


1. Prepare filling by combining sugar, flour, and lemon peel in medium bowl. Mix well. Add lemon juice, apples, and cranberries. Stir to mix. Spoon into a 6-cup baking dish.

2. Prepare topping by combining oats, brown sugar, flour and cinnamon in small bowl. Add melted margarine. Stir to mix.

3. Sprinkle topping over filling. Back in 375 degree F oven for approximately 40 to 50 minutes until filling is bubbly and top is brown. Serve warm or at room temperature.

About the authors

M. Laurel Cutlip, R.D., L.N., is a registered dietitian and licensed nutritionist. She is co-author of Combat Fat! and lives near Baltimore, Md.

Sari Budgazad, R.D., CDN, is a nutrition consultant for the New York-Presbyterian Hospital Cardiac Health Center. She has also consulted for ABC World News, lectured at the 92nd Street Y, and written for Today’s Dietitian, among others.

Foreword by Paul Kligfield, M.D., is professor of medicine at the Weill Medical College of Cornell University and director of the Cardiac Health Center in New York City. He is a graduate of Harvard Medical School.

From the Dec. 14-20, 2005, issue

Enjoy The Rock River Times? Help spread the word!