Tom, I feel your pain! I have similar concerns so i usually tinker with recipes until they suit my restrictions. For instance, here I would use turkey bacon, and in the dough I would do a test run with half canola oil and half butter, and a drop of butter extract. Then I would replace half the flour with white wheat, and maybe some high maize. Would it taste exactly like the original? Probably not quite, but it would still be good. I have learned that I can make similar modifications with most recipes. Most important, if I halve the recipe, we are not tempted by seconds or thirds!! I found that if we deny ourselves too much, then it's easier to fall off track. So I make "modified" treats like baked doughnuts, scones, etc., to enjoy occasionally. And having all the options from KAF (like high maize, flax, whole grains, multi grains, etc) helps me put healthy ingredients in. Plus the bakers on the hotline are good resources for discussing healthy modifications. Best, Cindy Thanks, Cindy - all good points. One of my near-term goals is to provide healthier alternatives where possible, in the tips box at the right of the recipe, for recipes where they work well. In the meantime - it's always good to share what you make with as many people as possible, to "limit your exposure"! PJH

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