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Low Fat Cooking Tips




Source of Recipe


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List of Ingredients




The following tips are simple adjustments but adjustments which can make a substantial difference.
Sauté vegetables in a small amount of water, wine or vegetable broth rather than oil or butter. Alternatively, by using a non-stick pan, you can reduce the amount of oil or fat used significantly. One teaspoon of oil should be sufficient if you coat the pan by brushing the oil on its surface with a pastry brush.

Substitute ingredients with a low-fat version of the same ingredient. For example, use low-fat cheese rather than the whole milk variety or fat-free mayonnaise instead of regular.

Use 2 egg whites to replace one whole egg. Egg substitutes are also a good choice.

If you don't care for the texture or flavor (or perhaps I should say lack of flavor) of low-fat and fat-free cheeses, you can still reduce fat by using less of an extra-sharp version of regular cheese. The fat content remains the same whether the cheese is mild or sharp but the flavor increases with less cheese actually being used.

Substitute ground turkey breast for ground beef.

Substitute low-fat or no-fat yogurt for sour cream or try yogurt cheese rather than either sour cream or cream cheese.

When a fat is called for in recipes, try gradually reducing the amount and comparing the results with the original recipe. For example, if your recipe calls for 2 tablespoons of butter, try cutting it down to 1-1/2 tablespoons. If this is successful, try reducing it further next time. You may be surprised just how little fat is really needed for good results.


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