May 2nd, 2008. Filed under: Useful Low Fat Information.
Consider some low fat substitutes for cooking and preparing your meals and snacks!
Replace some of those higher fat foods we use on a regular basis, with a more healthful, low fat alternative, yet will still all still satisfy the taste buds! Below are some examples of more common foods we use that can be replaced.
Whole Eggs: Instead, use two egg whites for each one whole egg in omelets, egg dishes, or whatever your recipe calls for.
Whole Milk: Instead, use skim, but if you absolutely cannot tolerate the taste, (I can’t!) use 1% for drinking or with cereals, and try skim for various recipes calling for milk, since the taste won’t be nearly as noticeable.
High Fat Cheeses: Instead, buy low fat or skim milk cheeses with less than 5 grams of fat per ounce. Taste difference isn’t very noticeable, especially when melted.
Mayonnaise: Instead, try mixing one-part pureed low fat cottage cheese and one-part plain yogurt. There’s also various reduced fat mayo on the market as well.
Sour Cream: Instead, use low fat plain yogurt, OR pureed cottage cheese with some lemon juice. There is also reduced fat sour cream on the market.
Heavy Cream: Instead, use half-and-half, OR whipped evaporated milk (chill it first!), OR nondairy whipped topping made from polyunsaturated fats.
Ricotta Cheese: Instead, use a mixture of half part-skim ricotta cheese and half low fat cottage cheese.
Ice Cream: There are plenty of choices on the market nowadays. Ice milk, low fat frozen yogurt, frozen fruit juice bars, and sorbet are better alternatives. (and taste good!)
