Holiday meals can be made healthier, without any significant difference in taste, by using some basic recipe substitutions or alterations, said Jenna Anding, Texas A&M AgriLife Extension Service specialist in the Department of Nutrition and Food Sciences.“The sugar, fat or sodium content of many holiday recipes can be reduced without a noticeable difference in taste,” Anding said. “If a recipe calls for a cup of sugar, try using threefourths or two-thirds of a cup. If it calls for a half-cup of oil, shortening or other fat, try onethird of a cup instead.”Anding also suggests using reduced-fat or non-fat cheese, milk,