Low Fat Recipe Modifications

November 18, 2011 at 11:10 am Leave a comment

Instead of This  —  Substitute This

Whole milk  — Nonfat milk (liquid or powdered), nonfat evaporated milk

Whole egg  —  Egg whites only (2 whites= 1 egg)   or egg substitute

Fats and oils  —  Stock, wine, water, fruit juice, nonfat milk. For baked goods like cookies and cakes use applesauce or other pureed fruit

High fat stock  —  Use very lean cuts of beef, ham, pork, chicken neck, turkey carcass, fish heads and bones. Strain well after cooking, refrigerate and remove congealed fat.

White sauce  —  Nonfat milk blend with corn starch or flour.

Cream sauce  —  Yogurt cheese (yogurt in strainer with cheesecloth, drained overnight in refrigerator)

Sour cream  —  Blend 1C. low fat cottage cheese with enough yogurt or low fat buttermilk to achieve desired consistency. OR 1C. cottage cheese + 2Tbs. skim milk + 1Tbs. lemon juice

Butter  —  Fat free yogurt or cottage cheese in potatoes

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Entry filed under: Uncategorized.

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