Low fat, no fat?

@1creekgirl (10343)
United States
May 9, 2016 10:18pm CST
Through my journey to lower my Triglycerides, I'm discovering that the kind of fat you use in cooking can make a huge difference. I learned the hard way that my broccoli casserole won't tolerate low or reduced fat products at all! It requires regular mayo, regular butter, and regular cream of chicken/mushroom soups, not the reduced fat versions. (It turned out watery when I tried it without the full fat ingredients. It never did firm up.) I know it's not very healthy, but I only make it for special occasions. Some dishes are just worth the calories and fat grams. @jillybean1222 recently wrote about her brownies that weren't too good made with applesauce in place of oil. Have you discovered recipes that are better left unchanged?
5 people like this
4 responses
@irishidid (8563)
• United States
10 May 16
Real butter is the healthier option. The applesauce does work in some recipes, not so much in others. Baked goods that the applesauce compliments for example. We made a lemon cake and used applesauce. It didn't affect the taste at all.
1 person likes this
@1creekgirl (10343)
• United States
10 May 16
I agree that real butter is better than margarine. Unfortunately, I have to limit my fat intake. I do eat some walnuts, but they're high in the good fats.
1 person likes this
• United States
10 May 16
@1creekgirl I am now so lactose intolerant that I cannot have any butter anymore. So enjoy it for me.
1 person likes this
@1creekgirl (10343)
• United States
11 May 16
@ElizabethWallace I love using real butter, but with these high Triglyceride numbers, I'm trying to avoid as much fat as possible.
1 person likes this
10 May 16
I'd rather have less of the real thing most of the time! Give me full butter in a yummy cookie!
• United States
10 May 16
Having the real thing just not often and not in huge amounts means that life is worth living and your health will not suffer. It is gluttony that is harmful, not enjoying food.
@slayer08 (2363)
• Philippines
10 May 16
I have to agree - some foods really require to be all larded up. But in your other dishes you can use reduce d fat, low fat or nonfat.