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Sandwiches : LIGHT STYLE : A Light Garlic Bread

July 05, 1991|ROSE DOSTI and DEBORAH KIDUSHIM-ALLEN | This column is based on the newly revised "Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health" by Dosti and Kidushim-Allen, a registered dietitian (Harper Collins: $14.95). and

A common misconception is that bread is fattening. But bread is a carbohydrate, and a gram of carbohydrate provides the same calories as protein: four per gram. It's the fat you add to bread that drives up the calories.

Here is a garlic-bread topping that is exceptionally low in fat because we use low-calorie margarine and cut the amount used by half. We also go lightly on the cheese and spruce up the flavor with herbs.


2 tablespoons low-calorie margarine

1 clove garlic, pressed

1 teaspoon fresh lemon juice

6 slices French bread, toasted on 1 side


1 tablespoon grated Romano cheese, optional

1 tablespoon chopped rosemary or parsley

Melt margarine in saucepan and add garlic and lemon juice. Spread garlic-margarine mixture on untoasted side of each bread slice. Sprinkle with paprika and cheese. Place bread slices, buttered side up, on broiler rack and broil 3 inches from source of heat, about 3 minutes or until golden. Sprinkle with rosemary. Makes 6 servings.

Each slice contains about:

82 calories, 67 mg sodium, 1 mg cholesterol, 2 g fat, 13 g carbohydrate, 2 g protein, 1 g fiber, 27% calories from fat.

Exchanges: 1 bread; 1/2 fat.

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