To decrease your total fat and calories:
Reduce the amount of fat in baked products by 1/4 to 1/3. For example, if a
cookie, quick bread or muffin recipe calls for 1 cup oil, use 2/3 cup instead.
(Do not use this method for yeast breads and pie crusts.)
Instead of using solid fats such as shortening, lard and butter, use vegetable
oil in your recipes. Types of vegetable oils include corn oil, canola oil and
peanut oil. To substitute liquid oil for solid fats, use about ? less than the
recipe calls for. For example, if a recipe calls for ? cup shortening or butter
(4 tablespoons), use 3 tablespoons oil instead.
Substitute applesauce for vegetable oil in baked products. Use the same amount
of applesauce as you would oil.
Use egg substitute instead of eggs. This is even better than plain egg whites.
Use plain lowfat or nonfat yogurt in the same proportion as sour cream and save
on saturated fat calories. You can also substitute buttermilk or blended lowfat
cottage cheese.
Another way to decrease the amount of fat and calories in your recipes is to use
skim milk or 1% milk instead of whole milk or half and half. For extra richness,
try evaporated skim milk.
Use cornstarch and skim milk to make sauces creamy. Add a little at a time
stirring constantly until you get the consistency you want.
When preparing any soups, stews, pot roasts or stocks, skim the fat off. The
easiest method to decrease the fat content is to add the meat to the pot, cover
with cold water and bring to a boil. As it reaches the boiling point, the fat
will rise to the surface and becomes foamy and semi solid. It can be easily
skimmed off with a spoon at this point. As it boils, continue to skim until no
more fat foams up. Other ways include skimming off at the end or putting it in
the fridge and allowing the fat to solidify on top so it can be removed later.
For Your Free Weight Loss Guide, Visit
http://www.iLosingWeight.com.
Feel free to reprint this weight loss article as long as you link back to this article's URL:
