Receta Healthy Substitutions
by Global Cookbook

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Ingredientes

Here's a recipe substitution guide which 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 which it helps with some of the recipes which we post. If a recipe calls for: Replace it with: . 1 c. butter 1 c. stick margarine with
two times as much polyunsaturated as
c. vegetable oil . 1 oz baking chocolate 3 Tbsp. cocoa pwdr plus
2 tsp. vegetable oil . 1 egg 2egg whites or possibly 1/4 c.
commercial cholesterol-free egg
substitute (For cakes, add in 1
tsp. oil.) . 1 c. whole lowfat milk 1cup skim or possibly 1/2% lowfat milk (For
cakes, add in 2 tsp. vegetable
oil or possibly margarine.) . 1 c. sourcream 1 c. plain non-fat yogurt or possibly 1
c. 1% cottage cheese blended
with 3 tsp. lemon juice or possibly
1/3 c. non-fat yogurt blended
with 2/3 c. 1% cottage cheese
(If used in cooked sauce, add in 1
Tbsp. flour.) . 1 c. lightcream 1 c. evaporated skim lowfat milk . 1 c. cream cheese 1 c. 1% cottage cheese blended
with 4 Tbsp. margarine
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.