One of the criticisms of low fat foods is that they don't always taste good. In many cases, it's hard to argue. This needn't be the case. Here are 10 low fat products that help make great tasting low fat meals.
My favorite brand of nonfat yogurt. It’s less sour than other nonfat brands and has a good, creamy texture. Use in your favorite dips, on top of baked potatoes and as a dessert topping.
If you associate reduced fat cheeses with a rubbery texture, you haven’t tried Cabot cheese. It melts well and tastes great. Try either 50% light or 75% light. You’ll save a bunch of fat calories.
I like Pacific Food’s Organic Free Range Fat Free, Low Sodium Chicken Broth for a good flavor. Kitchen Basics Chicken Broth is another great brand, and Swanson's, too. Broth is an easy way to add fat-free flavor to mashed potatoes, rice, vegetables, sauces, soups and gravies.
Use sprinkles on baked potatoes or reconstitute Butter Buds mix with water to use in place of melted butter in your favorite baking recipes or sauces. A teaspoon of Butter Buds contains 5 calories and no fat, and is equivalent to 1 tablespoon of lightly salted butter, which contains 100 calories and 11 grams of fat.
For a low fat pie or tart crust, use phyllo (or fillo) dough. It’s flaky, has no saturated fat, cholesterol or trans fats. Use butter-flavored cooking spray between dough sheets to add a little buttery flavor without the added fat.
Nonstick cooking spray is indispensable for low fat cooking. Various kinds are available, using canola oil, olive oil or butter flavor as the base. Remember, you need only a quick spray. Watch out for sticky residue build-up. Other than that, no low fat cook should be without one or two sprays. Mazola Pure is silicone and alcohol free. I also like Pam cooking sprays.
Use in place of cream in mac and cheese, mashed potatoes, quiches, casseroles and soups. Nestle’s Carnation fat-free evaporated milk is nice and creamy.
Now a low fat version of everyone’s favorite baking mix. No saturated fat, trans fats or cholesterol. There’s more calcium, too. Whip up pancakes, biscuits, dumplings or pot pie toppings without feeling guilty.
I’m fine eating ground turkey in my chili or burgers, but if I want to eat beef, then I look for extra-lean ground beef, which has just 4 or 5 grams of fat. Laura’s Lean Ground Beef comes from grain-fed cattle raised without growth hormones or antibiotics.
There’s still a place for eggs in low fat cooking, but in recipes calling for multiple eggs, such as frittatas or omelets, egg substitute is the way to go to cut fat and especially cholesterol. Made from egg whites with nutrients from the yolk added back in, these make a great alternative for egg lovers.
