Recipe: Low Fat, Great Taste - 12 Tried-and-True Tips to Cut the Fat

LOW FAT, GREAT TASTE
TWELVE TRIED-AND-TRUE TIPS TO CUT THE FAT:

1. Make cream soups with pureed cooked potato, not cream.

2. Prepare stuffing (homemade or packaged) with broth or applesauce instead of some or even all of the fat.

3. Reduce the serving size without making it look like less: Pound meats and chicken breasts or buy thin cutlets.

4. Combine meats if you can. Use half ground turkey, half ground beef in meat loaf and meatballs.

5. When browning meat for stew and pot roast, use a nonstick pan and only 1 teaspoon oil. If you don't have a nonstick pan, spray pan lightly with cooking spray and heat, then add 1 teaspoon oil.

6. Cut back on the amount of Cheddar cheese a recipe calls for, and add a bit of Parmesan for flavor. Or take advantage of the fuller flavor of sharp Cheddar, but use a smaller amount than you would a mild Cheddar.

7. Replace half the mayonnaise in creamy dressings and dips with plain low-fat or nonfat yogurt. Add herbs, mustard, horseradish or salsa to boost the flavor.

8. You may be able to substitute unsweetened cocoa powder, which is fairly low in fat, for chocolate in some cakes and cookies. Add more liquid, if necessary, to make the food moist.

9. Cut back on the nuts and chocolate in cakes and cookies.

10. Removing the skin from chicken reduces the fat substantially. Problem is, skinned chicken has a nasty habit of turning tough and dry when you cook it. A coating of low-fat yogurt and a few spices, however, can work wonders.

11. Beans are a terrific protein source but have considerably less fat than red meat.

12. Fruit salsas pack a flavorful punch with little to no fat.

From: Cath
Source: Magazine recipe clipping: from an old Woman's Day magazine