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    Elaine Magee, MPH, RD posted:
    One of my favorite ways to add flavor without adding calories or sugar or saturated fat or the zest of citrus! Maybe you've seen some recipes call for orange, lemon or lime zest? This is the finely grated peel of these fruits and recipes call for adding it because there is lots of great flavor in the peel of citrus.

    There are two basic zesting tools that you can buy. One type has a curved metal bar and three holes and you use the tool by running it lengthwise down the outside of the fruit and thin ribbons of zest are made.

    Another type of zesting tool is called a microplane and it's a long, stainless steel rasp and you swipe citrus down the length of the rasp and tiny shards fall from the blade. It looks like a miniature grater to me.

    Here are a few suggestions on zesting citrus:
    * Wash and dry fruit thoroughly before zesting
    * Remove zest from the fruit BEFORE cutting or juicing the fruit
    * Remove ONLY the outer part of the peel; do not include the bitter white pith

    I like to add lemon, lime and orange zest to muffins, nut breads, rolls, cheesecake, cake, frosting, fancy pancake recipes, crepes, and more!

    Please share any of your favorite ways to use zest!
    Was this Helpful?
    7 of 9 found this helpful
    Tomato05 responded:
    I like to add a good tablespoonful of zest to chicken casserole dishes before it goes into the oven; it gives a nice flavour.

    I also add some zest to fish wile steaming it, so it has that fresh flavour once cooked.

    I don't like stuffing for roasts - instead I insert 1/2 lemon (with skin and all) and 1/2 peeled onion in the cavity of the chicken or turkey.
    Elaine Magee, MPH, RD replied to Tomato05's response:
    Thanks for sharing your great tips Tomato05!

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