From Bon Secours St. Francis Hospital

Breads, Cereal, Rice, Pasta

1. When making stuffing or rice dishes increase the amount or water (or Laura Lynn Super Calcium Skim Delux milk) instead of adding margarine or butter.
2. Instead of using margarine or butter to make mashed potatoes use chicken broth.
3. To decrease salt(sodium) in packaged mixes use only half (or less) of the flavoring packets.

Sauces/Soups

1. Make a low fat Alfredo sauce by blending low fat cottage or ricotta cheese with skim milk until it is smooth.
2. To make cream soups substitute Laura Lynn fat-free milk or evaporated milk for the cream and add ¼ cup powdered skim milk per 1 cup of milk to thicken.

Meats/Cheese/Eggs

1. Try soy patties or links which have no cholesterol.
2. Try low fat soy cheese.

Milk

1. Use Laura Lynn 1/2%, 1% or Super Calcium Skim Delux - tastes like 2%! 2. Substitute evaporated skim milk in recipes that call for heavy cream.
2. Try fat-free creamer in coffee.

Oils/Fats/Nuts

1. Instead of mayonnaise on your sandwich try ketchup, mustard, horseradish, chutney, salsa, or pickle relish.
2. For a fat-free spread puree non-fat cottage cheese with chives, fresh fruit, salsa or fruited jam.

Vegetables

1. Instead of sautéing your vegetables in margarine or oil use broth, tomato juice, wine, lemon juice or balsamic vinegar.

Desserts

1. In most baked items the amount of sugar can be reduced by 1/3 to 1/2.
2. If your recipe calls for 1 cup of solid shortening use 3/4 cup of canola oil instead.

For more information call or e-mail me!

This is general information only and should not replace advice or instructions given to you by your physician.

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