| Instead of: |
Use: |
| 1 whole egg |
¼ cup egg substitute or 2 egg whites |
| 1 cup butter, shortening or lard |
-1 cup trans fat-free margarine
-½ trans fat-free margarine plus ½ cup fruit puree, such as applesauce |
| 1 cup oil in baked goods |
Use equal amounts of fruit puree, such as applesauce. Decrease oil to ²/³ cup |
| 1 cup whole cream |
1 cup skim milk |
| cream |
evaporated skim milk |
| 1 cup sour cream |
-1 cup plain low fat yogurt
-Using a blender, mix 1 cup low fat cottage cheese with 1 tablespoon lemon juice; add skim milk to desired consistency. |
| 1 ounce or 1 square baking chocolate |
3 tablespoons powdered cocoa and
1 tablespoon oil |
| 1 cup ice cream |
1 cup sherbet, frozen low fat yogurt or
low fat ice cream |
| cream soup |
reduced fat or fat free cream soup |
| 1 tablespoon cream cheese |
-1 tablespoon light Neufchatel cheese
-1 tablespoon light cream cheese or fat free cream cheese |
| 1 ounce cheddar, colby or swiss cheese |
1 ounce cheese with 2 to 6 grams or less fat per ounce |
| salt |
In most recipes, you can cut the salt in half or instead use herbs or spices. |
| nuts |
Reduce the amount and roast them,
to bring out more flavor |
| flour |
Replace all-purpose with whole wheat flour |