DEAR JEANNE: This recipe is one I just received from a young friend after I had eaten at a large luncheon at her home. I was shocked at the amount of fat and cholesterol, to say nothing of the calories it contains! I will not use it until you work on it. I've also decided to send for your Just Desserts pamphlet; I love your adaptations! - Mrs. Mary Isabel Dull, Levittown, Pa.

DEAR MARY: This is a really tasty dish, and with the changes I've made, it is now significantly lower in calories, cholesterol and fat. With all the flavor the sausage and cheese imparts, the egg yolks were entirely unnecessary, which eliminates much of the cholesterol and fat. I also reduced the cheese somewhat to keep the balance of flavors intact. Enjoy my revision in good health, and let me know how you like my pamphlet!Each serving contains approximately: Original Recipe: 484 calories, 435 mg cholesterol, 41 gm fat, 970 mg sodium. Revised Recipe: 264 calories, 76 mg cholesterol, 19 gm fat, 757 mg sodium.

My Just Desserts pamphlet is available for $1 and a stamped (45 cents), self-addressed, legal-sized envelope from Desserts, P.O. Box 847, Gibbstown, NJ 08027-9911.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.

Send your recipe for revision to:

Cook It Light

Deseret News

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P 1991 by King Features Syndicate, Inc.

Davenport Brunch

3/4 cup grated sharp Cheddar cheese

1 teaspoon mustard powder

1 cup sour cream

1 pound hot sausage, cooked and drained

10 eggs

1. In a 10x6x2-inch pan, sprinkle half the cheese; mix mustard and sour cream and place half of this mixture on top of the cheese. Add crumbled sausage, spreading evenly over sour cream mix.

2. Break whole eggs on top of the sausage; cover with remainder of sour cream mix, then the remainder of the grated cheese. Bake at 325 F for 30 to 40 minutes, or until egg yolks are done. Serves 6.

Light Davenport Brunch

1 cup light sour cream

1 tablespoon unbleached flour

1 teaspoon dry mustard powder

1 pound hot turkey sausage, crumbled, cooked and drained

6 egg whites

2 ounces sharp Cheddar cheese, grated (1/2 cup)

1. Combine sour cream, flour and mustard. Add half this mixture to the cooked turkey sausage. Spread turkey mixture in 10x6x2-inch baking dish sprayed with non-stick vegetable coating.

2. Place the egg whites evenly on top of turkey mixture. Dollop with remaining sour cream mixture and sprinkle with grated cheese. Bake at 325 F for 30 to 40 minutes or until egg whites are done. Makes 6 servings.