Don't Erase It....Replace It....

Dallas Morning News, 16 Jan. 2011

Turning a recipe into a more favorable, healthy recipe is not as hard as you might think it is. Just make some subsitutions, and you can make most recipes the "Specialties of the House".

Replace one tablespoon of butter with one tablespoon of polyunsaturated margarine or threefourths tablespoon of polyunsaturated oil.

Replace an eight ounce package of cream cheese with eight ounces of fat-free cottage cheese or four ounces of skim ricotta cheese plus four ounces of tofu.

Replace an egg with one fourth cup of egg substitute or one egg while plus two tablespoons of unsaturated oil. For baking, use two egg whites for one egg or three egg whites for two eggs.

Replace one cup of heavy cream with one cup of evaporated skim milk or low-fat milk or one half cup of low-fat yogurt or cottage cheese.

Replace one cup of light cream with one cup of evaporated skim milk or three tablespoons of vegetable oil plus enough skim milk to equal a cup.

Replace one cup of oil with one and one fourth cups of polyunsaturated margarine, one cup of applesauce or one cup of prune puree.

Replace one ounce of regular cheese with one ounce of low-fat or skim milk cheese.

Replace one cup of shortening with two sticks of polyunsaturated margarine.

Replace one cup of sour cream with one cup of fat-free plain yogurt or one cup of fat-free cottage cheese whipped with one teaspoon of lemon juice.

Replace one square of unsweetened baking chocolate with three tablespoons of unsweetened cocoa powder or carob powder plus one tablespoon or polyunsaturated oil. Carob is sweeter than cocoa so make sure you use a fourth less sugar.