Healthy substitutions

Yield: 1 Servings

Measure Ingredient
\N \N No ingredients; info file
\N \N two times as much polyunsaturated as
\N \N saturated fat . 1 cup shortening 3/4
\N \N 2 teaspoons vegetable oil . 1 egg 2
\N \N commercial cholesterol-free egg
\N \N substitute (For cakes, add 1
\N \N teaspoon oil.) . 1 cup whole milk 1
\N \N cakes, add 2 teaspoons vegetable
\N \N oil or margarine.) . 1 cup sour
\N \N cup 1% cottage cheese blended
\N \N with 3 teaspoons lemon juice or
\N \N 1/3 cup non-fat yogurt blended
\N \N with 2/3 cup 1% cottage cheese
\N \N (If used in cooked sauce, add 1
\N \N tablespoon flour.) . 1 cup light
\N \N with 4 tablespoons margarine

From: Mary Lu <orionluver@...>

Date: Mon, 19 Aug 1996 11:30:03 -0500 Here's a recipe substitution guide that I picked up from a handout called Hearty Helpnings. It was distributed by KMOX Radio, Medicare-Glaser, and the Jewish Hospital. It has a list of Lower Fat recipes and this handy little guide. Hope that it helps with some of the recipes that we post. If a recipe calls for: Replace it with: . 1 cup butter 1 cup stick margarine with cup vegetable oil . 1 ounce baking chocolate 3 tablespoons cocoa powder plus

egg whites or ¼ cup

cup skim or ½% milk (For

cream 1 cup plain non-fat yogurt or 1 cream 1 cup evaporated skim milk . 1 cup cream cheese 1 cup 1% cottage cheese blended Thought this might be helpful to those of you who would like to try some of the recipes, but need less fat. Let us know if you give these suggestions a try and how it turns out.

Mm-recipes Digest V3 #225

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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