Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (3)
Hello! How can tofu be extra firm and silken? I want to be certain I use the correct one! Thank you!!
Sugar? Bit surprised at that.
Could this recipe converted to gluten-free? If so, what kind of flour and what quantity should be used?