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Use the following tips to trim fat in your favorite recipes. Experiment to determine the type and amount of substitutions that can be made without compromising flavor. <TABLE cellPadding=5 border=0><TBODY><TR><TH align=middle bgColor=#cccc99>If the recipe says:</TH><TH align=middle bgColor=#cccc99>try this instead</TH></TR><TR align=left><TD bgColor=#ffffcc>Whole Milk</TD><TD bgColor=#ffffff>Skim or 1% milk</TD></TR><TR><TD bgColor=#ffffcc>Light cream</TD><TD bgColor=#ffffff>Equal portions of 1% milk and evaporated skim milk</TD></TR><TR><TD bgColor=#ffffcc>Heavy cream</TD><TD bgColor=#ffffff>Equal portions of half-and-half and evaporated skim milk</TD></TR><TR><TD bgColor=#ffffcc>1 ounce baking chocolate</TD><TD bgColor=#ffffff>3 tablespoons cocoa (if you need to replace fat in chocolate, add 1 tablespoon or less of vegetable oil)</TD></TR><TR><TD bgColor=#ffffcc>Fudge sauce</TD><TD bgColor=#ffffff>Chocolate syrup</TD></TR><TR><TD bgColor=#ffffcc>Nuts, coconut</TD><TD bgColor=#ffffff>Reduce amount called for in recipes; toast to enhance flavor</TD></TR><TR><TD bgColor=#ffffcc>Whipped cream</TD><TD bgColor=#ffffff>Whip chilled evaporated milk or use reduced-fat, whipped toppings</TD></TR><TR><TD bgColor=#ffffcc>Sour cream</TD><TD bgColor=#ffffff>Low-fat or non-fat sour cream, low-fat yogurt, or blend 1 cup low fat cottage cheese with 1 tablespoon skim milk and two tablespoons lemon juice</TD></TR><TR><TD bgColor=#ffffcc>Mayonnaise</TD><TD bgColor=#ffffff>Reduced-fat or fat-free versions, low-fat or fat-free plain yogurt</TD></TR><TR><TD bgColor=#ffffcc>Mayonnaise on a sandwich</TD><TD bgColor=#ffffff>Reduced-fat or fat-free versions, mustard, fruit and vegetable chutney, salsa</TD></TR><TR><TD bgColor=#ffffcc>Butter, lard, margarine, shortening</TD><TD bgColor=#ffffff>To cut total fat, reduce amount called for in recipes by 1/3. In baking, replace some fat with fruit purees.</TD></TR><TR><TD bgColor=#ffffcc>Oil (in baking)</TD><TD bgColor=#ffffff>Equal amount of applesauce</TD></TR><TR><TD bgColor=#ffffcc>1 whole egg</TD><TD bgColor=#ffffff>2 egg whites</TD></TR><TR><TD bgColor=#ffffcc>Cream cheese</TD><TD bgColor=#ffffff>Reduced-fat (often called "Neufchatel cheese") or fat-free versions</TD></TR><TR><TD bgColor=#ffffcc>Ricotta cheese</TD><TD bgColor=#ffffff>1% cottage cheese, skim or non-fat ricotta</TD></TR><TR><TD bgColor=#ffffcc>Whole-milk cheese</TD><TD bgColor=#ffffff>Skim-milk mozzarella or low-fat or fat-free versions</TD></TR><TR><TD bgColor=#ffffcc>Higher-fat cuts of meat labeled "choice" or "prime" grades</TD><TD bgColor=#ffffff>Leaner meat cuts labeled as "select" grade, such as round, sirloin, top loin, lean and extra-lean ground beef</TD></TR><TR><TD bgColor=#ffffcc>Luncheon meats</TD><TD bgColor=#ffffff>Low-fat versions of higher-fat luncheon meats, skinless turkey or chicken breast, lean ham or roast beef</TD></TR><TR><TD bgColor=#ffffcc>Sausage</TD><TD bgColor=#ffffff>Ground skinless turkey breast</TD></TR><TR><TD bgColor=#ffffcc>Bacon</TD><TD bgColor=#ffffff>Canadian bacon, turkey bacon, lean ham</TD></TR><TR><TD bgColor=#ffffcc>Avocado, olives, coconut, etc. as salad garnishes</TD><TD bgColor=#ffffff>Decorative fruit and vegetable garnishes that are lower in fat, such as cucumber slices, orange segments or twists, carrot curls and tomato roses</TD></TR><TR><TD bgColor=#ffffcc>Higher-fat frosting</TD><TD bgColor=#ffffff>Sifted confectioner's sugar, sifted cocoa or flavored marshmallow cream</TD></TR></TBODY></TABLE>
Use the following tips to trim fat in your favorite recipes. Experiment to determine the type and amount of substitutions that can be made without compromising flavor. <TABLE cellPadding=5 border=0><TBODY><TR><TH align=middle bgColor=#cccc99>If the recipe says:</TH><TH align=middle bgColor=#cccc99>try this instead</TH></TR><TR align=left><TD bgColor=#ffffcc>Whole Milk</TD><TD bgColor=#ffffff>Skim or 1% milk</TD></TR><TR><TD bgColor=#ffffcc>Light cream</TD><TD bgColor=#ffffff>Equal portions of 1% milk and evaporated skim milk</TD></TR><TR><TD bgColor=#ffffcc>Heavy cream</TD><TD bgColor=#ffffff>Equal portions of half-and-half and evaporated skim milk</TD></TR><TR><TD bgColor=#ffffcc>1 ounce baking chocolate</TD><TD bgColor=#ffffff>3 tablespoons cocoa (if you need to replace fat in chocolate, add 1 tablespoon or less of vegetable oil)</TD></TR><TR><TD bgColor=#ffffcc>Fudge sauce</TD><TD bgColor=#ffffff>Chocolate syrup</TD></TR><TR><TD bgColor=#ffffcc>Nuts, coconut</TD><TD bgColor=#ffffff>Reduce amount called for in recipes; toast to enhance flavor</TD></TR><TR><TD bgColor=#ffffcc>Whipped cream</TD><TD bgColor=#ffffff>Whip chilled evaporated milk or use reduced-fat, whipped toppings</TD></TR><TR><TD bgColor=#ffffcc>Sour cream</TD><TD bgColor=#ffffff>Low-fat or non-fat sour cream, low-fat yogurt, or blend 1 cup low fat cottage cheese with 1 tablespoon skim milk and two tablespoons lemon juice</TD></TR><TR><TD bgColor=#ffffcc>Mayonnaise</TD><TD bgColor=#ffffff>Reduced-fat or fat-free versions, low-fat or fat-free plain yogurt</TD></TR><TR><TD bgColor=#ffffcc>Mayonnaise on a sandwich</TD><TD bgColor=#ffffff>Reduced-fat or fat-free versions, mustard, fruit and vegetable chutney, salsa</TD></TR><TR><TD bgColor=#ffffcc>Butter, lard, margarine, shortening</TD><TD bgColor=#ffffff>To cut total fat, reduce amount called for in recipes by 1/3. In baking, replace some fat with fruit purees.</TD></TR><TR><TD bgColor=#ffffcc>Oil (in baking)</TD><TD bgColor=#ffffff>Equal amount of applesauce</TD></TR><TR><TD bgColor=#ffffcc>1 whole egg</TD><TD bgColor=#ffffff>2 egg whites</TD></TR><TR><TD bgColor=#ffffcc>Cream cheese</TD><TD bgColor=#ffffff>Reduced-fat (often called "Neufchatel cheese") or fat-free versions</TD></TR><TR><TD bgColor=#ffffcc>Ricotta cheese</TD><TD bgColor=#ffffff>1% cottage cheese, skim or non-fat ricotta</TD></TR><TR><TD bgColor=#ffffcc>Whole-milk cheese</TD><TD bgColor=#ffffff>Skim-milk mozzarella or low-fat or fat-free versions</TD></TR><TR><TD bgColor=#ffffcc>Higher-fat cuts of meat labeled "choice" or "prime" grades</TD><TD bgColor=#ffffff>Leaner meat cuts labeled as "select" grade, such as round, sirloin, top loin, lean and extra-lean ground beef</TD></TR><TR><TD bgColor=#ffffcc>Luncheon meats</TD><TD bgColor=#ffffff>Low-fat versions of higher-fat luncheon meats, skinless turkey or chicken breast, lean ham or roast beef</TD></TR><TR><TD bgColor=#ffffcc>Sausage</TD><TD bgColor=#ffffff>Ground skinless turkey breast</TD></TR><TR><TD bgColor=#ffffcc>Bacon</TD><TD bgColor=#ffffff>Canadian bacon, turkey bacon, lean ham</TD></TR><TR><TD bgColor=#ffffcc>Avocado, olives, coconut, etc. as salad garnishes</TD><TD bgColor=#ffffff>Decorative fruit and vegetable garnishes that are lower in fat, such as cucumber slices, orange segments or twists, carrot curls and tomato roses</TD></TR><TR><TD bgColor=#ffffcc>Higher-fat frosting</TD><TD bgColor=#ffffff>Sifted confectioner's sugar, sifted cocoa or flavored marshmallow cream</TD></TR></TBODY></TABLE>