| Hopefully, you're enjoying lots of healthy new recipes. But you probably also have some old favorites that you don't want to give up. You don't have to!
Use these substitutions to lose the fat and keep the flavor in your favorite recipes:
|
| Instead Of |
Use |
| Heavy cream |
Evaporated skim milk or evaporated whole milk (undiluted) |
| Whole milk |
Low-fat milk (skim, ½%, and 1% will work)
2% is not considered low fat |
| 1 whole egg |
2 egg whites or ¼ cup of egg substitute |
| 1 ounce baking chocolate |
3 tablespoons of cocoa powder mixed with one tablespoon vegetable oil |
| Sour cream |
Non-fat or low-fat plain yogurt, non-fat or low-fat sour cream, or pureed fat-free or low-fat cottage cheese with lemon juice (use 1 teaspoon lemon juice for every ½ cup cheese) |
| Cream cheese |
Reduced-fat or fat-free cream cheese, Neufchatel cheese, whipped part-skim ricotta cheese, or yogurt cheese |
| Bacon |
Canadian bacon, turkey bacon or lean ham |
| Ground beef |
Ground turkey breast, ground sirloin, or extra-lean ground beef with 10% or less fat |
| Pastry crust |
Graham cracker crust or phyllo dough |
| 1 cup nuts in baked goods |
½ cup toasted nuts |
| Cake frosting |
Fresh fruit, fruit sauce. Or sprinkle cakes lightly with confectioner's (powdered) sugar |
| Margarine or Butter-based frosting |
Marshmallow crème |
| Cooking with butter, margarine, or oil |
Non-stick cooking spray. Or steam with water, fruit juice or broth instead of fat. Use the smallest amount of oil needed, adding one teaspoon at a time. |
| Baking with butter, margarine, oil, or shortening |
Equal parts of applesauce and prune puree. (This works especially well with muffins, breads and cakes. Baby food prunes also work well in chocolate baked items like brownies.) |
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