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Try substituting these popular ingredients for healthier ones!
When your recipe calls for whole milk, use fat-free (skim) or low-fat milk. Best used for: beverages, sauces & baked goods
I made the mistake of using 1% in pudding and it was a disaster. I can't imagine how horrible skim would be: you would probably have to drink it!
The lower the fat, the more chemical processes it had to be put through in order to make it that way. We try to stay away from cow's milk all-together. Even in organic milk, you are most assuredly getting milk from a pregnant cow and we don't need those extra hormones either.
I currently use this alternative.
Organic whole fat milk is the healthiest by far
Wanna know what is in your milk? Own a cow!
When your recipe calls for sour cream, use nonfat plain yogurt instead.
Love, love, love plain greek yogurt!
Soon, I will have a chiobani plant very near my house.
Also try Almond Breeze with only 40 calories a cup. I have switched from n/f milk to Almond Breeze.
What is almond breeze? like a soy milk or something/
I love to do this. I especially enjoy using Greek yogurt in place of sour cream in things like dips.
Baby prunes are a healthy alternative when a brownie or dark quick bread recipe calls for butter.
Oh cool! I am gonna try this! Thanks :)
How does it taste ???
Is is baby food prunes, or baby prunes?
Baby FOOD prunes and the taste of prunes is undetectable.
This is a wonderful idea! Can't wait to try it :)
When your recipe calls for heavy cream, use evaporated skim milk.
I'm going to try this one
Can't wait to try it!
I have done this for sometime and found it to be a very good alternative plus I always keep it in the cupboard.
We did this for our healthy spinach quiche recipe http://blogs.vnsny.org/2012...
Use applesauce and buttermilk when your recipe calls for vegetable oil, butter or margarine.
apple sauce + buttermilk?
Use the same amount of the fat you are replacing. If the recipe calls for 1/2 c. butter, use 1/2C. applesauce. Works in cookies too! They will be moister, somewhat cake like, but still good!
When your recipe calls for seasoning salt, use salt-free dried herb blends, fresh herbs, garlic or fresh peppers.
Use mini chocolate chips, not chocolate chunks.
I switched and use about 1/2 as much--they disperse in batter much easier due to their size--my girls have never noticed!
Or try carob chips:)
When your frosting recipe calls for butter, try marshmallow cream instead.
have you looked at the ingredients for Fluff, no way am I eating that. I will stick with the butter
Rather have the whole butter vs. that processed fluff in a jar any day! Same with the whole milk. Unprocessed vs. processed...unprocessed is better!
I'll just eat the marshmallow cream by itself and skip the cake entirely!
Just might work!
When your recipe calls for sour cream, use low-fat yogurt and cottage cheese.
Or instead of mayo, use greek yogurt.
Nah, gimme the fatty stuff!
What is the principal behind the cottage cheeze?
probably higher protein in the cottage cheese. Also cottage cheese contains casein which can help whittle stomach fat over time.