The following are some tips from a Diabetic newsletter I recieve:

CUT THE FAT AND CALORIES IN YOUR RECIPES ? YOU'LL FEEL BETTER AND WEIGH LESS!

Follow these steps:

1. Cut the amount of fat you put in your baked products by 1/4 to 1/3. For instance, if a cookie, quick bread, or muffin recipe calls for 1 cup of oil, use only 2/3 cup.

2. Use liquid fats, such as canola or corn oil, instead of solid fats, such as shortening, lard, and butter.

3. Substitute applesauce for vegetable oil in baked products. Use the same amount of applesauce as you would oil.

4. Use egg substitute instead of eggs. You can also use plain egg whites instead of whole eggs, but egg substitutes are the healthier choice.

5. Use plain lowfat or nonfat yogurt as an alternate to sour cream. You can also substitute buttermilk or blended lowfat cottage cheese.

6. Use skim milk or 1% (lowfat) milk instead of whole milk or half-and-half. If you miss the richness of whole milk or half-and-half, try evaporated skim milk.

7. Before you serve soups, stews, pot roasts or stocks, skim the fat off the top.

quote:

Originally posted by p7eggyc:
I know when I look at the ingredients it seems to be egg whites and lots of long words I can't pronounce.

I've got Lucerne brand "Best of the Egg" which is the Safeway store brand.

The ingredients are 99% egg white, xanthian gum, guar gum, color (beta carotene)

Guar and xanthiam gums are just vegetable thickeners. They sound scary but they are sort of like corn starch or something.

It would also appear that the “Best of the Egg” has extra vitamins and minerals added.

I put 30 calories of egg white in Fitday.com - the first number below is for egg white, and the second number is the number off of this “Best of the Egg” carton.

RDA For:

Vit. A 0%, 6%
Calcium 0.366%, 2%
Vit. D 0%, 4%
Thiamin 0.279%, 4%

I’m too hungry for lunch to keep typing the rest of the info in … but you get the picture. That might be why they say that the egg whites that come in a carton are healthier.

quote:

Originally posted by p7eggyc:

quote:

You can also use plain egg whites instead of whole eggs, but egg substitutes are the healthier choice.

I thought that egg substitutes were egg whites with color added. I know when I look at the ingredients it seems to be egg whites and lots of long words I can't pronounce. I usually just use the same amount of egg whites. Figure I definitely don't need yellow food coloring in my zucchini bread.

Peg

Peggy, I know, I wondered the same thing as you about that one. I wish that the newsletter had explained WHY they printed that subs were better. Does anyone have the "low-down" on this?

quote:

You can also use plain egg whites instead of whole eggs, but egg substitutes are the healthier choice.

I thought that egg substitutes were egg whites with color added. I know when I look at the ingredients it seems to be egg whites and lots of long words I can't pronounce. I usually just use the same amount of egg whites. Figure I definitely don't need yellow food coloring in my zucchini bread.

Peg

One more to add to the list. Cook with chicken broth. It makes everything a bit more moist and carries flavor so well that your recipes will hardly need any oil or fat at all.

Lynne

quote:

Originally posted by skedwards:
6. Use skim milk or 1% (lowfat) milk instead of whole milk or half-and-half. If you miss the richness of whole milk or half-and-half, try evaporated skim milk.

You can also add Non-Fat dry milk to skim milk to make it taste better.