Healthy Substitutions
By: Anonymous
Published: Friday, February 12, 2010 - 1:35pm

Ingredients




No ingredients, info file

Preparation

1 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 2 Two times as much polyunsaturated as 3 Cup vegetable oil . 1 ounce baking chocolate 3 tablespoons cocoa powder plus 4 2 teaspoons vegetable oil . 1 egg 2egg whites or 1/4 cup 5 Commercial cholesterol-free egg 6 Substitute (For cakes, add 1 7 Teaspoon oil.) . 1 cup whole milk 1cup skim or 1/2%% milk (For 8 Cakes, add 2 teaspoons vegetable 9 Oil or margarine.) . 1 cup sourcream 1 cup plain non-fat yogurt or 1 10 Cup 1%% cottage cheese blended 11 With 3 teaspoons lemon juice or 12 1/3 cup non-fat yogurt blended 13 With 2/3 cup 1%% cottage cheese 14 (If used in cooked sauce, add 1 15 Tablespoon flour.) . 1 cup lightcream 1 cup evaporated skim milk . 1 cup cream cheese 1 cup 1%% cottage cheese blended 16 With 4 tablespoons margarine 17 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.