Cooking tips from Teresa Cutter

Substitute whole fat milk and yoghurt for
lower fat varieties

If a recipe calls for whipped cream, use
whipped low fat ricotta combined with a little vanilla, honey and skim milk
instead.

Substitute sour creams with a reduced fat
natural yoghurt or cottage cheese blended with a little skim milk and a dash of
lemon.

When making cakes and muffins use nut or
vegetable oils in place of butter, also you can also halve the fat content by
replacing half the oil with a fruit puree like apple or banana.

Use wholemeal flour instead of
white.

Use less oil when cooking food - a tsp is
all you need! Get yourself a good non-stick pan and add
a little stock or water when saut?ing
instead of fat.

When baking pies and tarts, use filo pastry
in place of puff and shortcrust. If making your own pastry substitute the butter
with olive oil or a lovely fragrant nut oil.

Buy lean cuts of meat and remove any visible
fats before cooking. Remember to also remove the skin from poultry before
eating.

When making sandwiches, use healthier
spreads in place of butter. Choose from avocado, tahini, humus, mustards,
pickles, low fat mayo.

When using cream cheese for cheesecakes, use
the lower fat varieties or choose low fat blended cottage or low fat
ricotta.

Cook potato wedges in the oven with a little
oil instead of the deep fryer.

Mince your own meat for bolognaise,
rissoles, meatloaf and lasagne. Choose lean beef topside, veal, chicken or
turkey breast.

When a recipe asks for whole eggs, use 2 egg
whites as a substitute for 1 egg. Egg whites are full of protein and contain no
fat.

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