Lowfat Cooking Tips

Consider some of these slimming tricks each time you fix a recipe.

 

Use low-fat or nonfat dairy products. Lower-fat sour cream, yogurt and cheese can be subtituted in recipes for a substantial fat and calorie savings. Reduced-fat or fat-free cream cheese can be substituted in any recipe (cheesecakes, dips, sauces), but you may notice a difference in flavor or texture.

 

Use small amounts of strong-flavored cheese rather than a lot of mild cheese.

 

To mimic the flavor and creaminess of sour cream, use buttermilk instead. It's as low in calories and fat as 1-percent milk.

 

Use evaporated skim milk in place of light or heavy cream in soups and sauces.

 

Remove the skin from poultry. (You can do so after cooking, since the meat doesn't absorb much of the fat.)

 

For the leanest option when preparing ground meat recipes, ask your butcher to grind skinned, boneless turkey or chicken breast.

 

Use Canadian-style bacon. Ounce for ounce, it has 116 fewer calories than regular bacon.

 

Use nuts sparingly; toast them to enhance their flavor. Use very little fat in cooking. Instead, use nonstick pans, spray coating or a small amount of broth or water to sauté or "fry" vegetables or meat.

From "Better Homes and Gardens New Cook Book"