Try Low-Fat Substitutions for Healthier Fare

When making scrambled eggs or omelets, try using a combination of whole eggs and egg whites.

By Celina Scala

Cooking and baking are two of my favorite pastimes. I like that it’s creative, often less expensive then eating out, and sometimes healthier. Not every homemade recipe is nutritious, but with a few simple changes I’ve been successful in making some recipes lower in fat and calories.

One tip is to substitute high-fat dairy products, such as whole milk, regular cheese, or cream cheese with fat-free or low-fat dairy products in recipes. This reduces fat while still providing protein, vitamin D and calcium. Instead of using sour cream, try non-fat plain Greek yogurt. This type of yogurt is thick and creamy and has a tangy flavor, not to mention it’s higher in protein than most regular yogurts.

You can also replace whole eggs with ¼ cup of egg substitute or 2 egg whites for each egg. When making scrambled eggs or omelets, use a combination of whole eggs and egg whites. You will still get the fat-soluble vitamins from the egg yolk but less cholesterol. Continue reading