Fall seems to be the time that we cozy down with our hot drinks and fill the house with the alluring aroma of apple, cinnamon, pumpkin and nutmeg. Sitting by the fire enjoying our treats and wrapping another blanket around us to cover up that muffin top that is slowly oozing over the top of our jeans. So what can we do differently this year – how are you going to change that habit and not feel deprived and dejected?
If burning pumpkin scented candles just doesn’t do it for you, here are some tasty substitutions to use in your upcoming baking spree.
- 1 cup whole milk = 1 cup skim milk
- 1 cup buttermilk = 1 Tbsp vinegar OR 1 Tbsp lemon juice + enough skim milk to make 1 cup
- 1 cup heavy cream = 1 cup evaporated skim milk OR 1/2 cup low-fat yogurt + 1/2 cup low-fat cottage cheese
- 1 cup sour cream = 1 can chilled evaporated skim milk whipped with 1 tsp lemon juice
- 1 cup cream cheese = 4 Tbsp margarine + 1 cup dry low-fat cottage cheese (+ a little skim milk if needed)
- 1 cup butter or oil = 2/3 cup applesauce
- 1 egg = 2 egg whites or 1tbps ground flax seed mixed with 3 tbsp water stirred together until gelatinous
Cooking and Snacking
- Use low sodium chicken broth to stir-fry instead of oil.
- In place of butter, use non-fat cooking spray to brown.
- Baste roasts with wine or fruit juice.
- Make sure to use extra lean ground beef for burgers and meatballs, or substitute ground turkey.
- You can get the same taste with less cheese if you get the 2% extra sharp cheddar instead of mild.
- No-Sugar-Added fruit spreads taste more fruity than jam, and are plenty sweet – try ED SMITH
- Get tuna packed in water.
- Canned fruits should be packed in fruit juice instead of heavy syrup.
- Steaming and Poaching are lean cooking techniques
- A squirt of lemon juice on cooked vegetables is a great substitute for butter and salt
Low Sugar, Nut Free Apple Raisin Muffins1 large egg 2 tbsp canola oil 1 1/2 cup unsweetened apple sauce 2 cups unbleached all purpose flour 3/4 teaspoon baking soda 2 tsp baking powder 3/4 tsp cinnamon 3/4 cup raisins
Mix the egg, oil and applesauce. Add flour, baking soda, baking powder and cinnamon and beat well. Stir in raisins. Spoon the batter (it’s fairly thick) into GREASED muffin tins – I tried paper sleeves but they stuck. Bake at 375 degrees for 20 mints. Cool on a wire rack. Dig in!