Trimming the Holidays with Lighter Recipes

Try these ingredient substitutions to reduce calories, fat, cholesterol and sodium while keeping the flavor in your favorite recipes.

Cooking with Eggs — Don’t crack up

Instead of whole eggs, try two egg whites or 1/4 cup egg substitute for each whole egg in a recipe.

Children in santa hats making cookies — In the can

Use evaporated skim milk instead of evaporated milk.

Cottage cheese and pureed cottage cheese — Say cheese

Use fat-free or low-fat cream cheese, or low-fat cottage cheese (pureed until smooth) instead of cream cheese.

Choosing healthy oil at the grocery store — Churn the fat

In baked goods, use ¾ cup of a healthy oil (canola, corn, olive, sunflower or any non-tropical oil) instead of one cup of butter, margarine or shortening. Or, replace half of the butter or shortening with applesauce or prune puree.

Two children baking with their father — You're too sweet

In baked goods, use half the amount of sugar in the recipe. Use canned fruit in its own juices or water.

Child in a yellow shirt smiling with a mixing bowl — Lighten the dollop

Substitute the same amount of fat-free plain yogurt, or fat-free/low-fat sour cream for full fat sour cream.

Plain greek yogurt in a small jar — The new mayo

Replace mayonnaise with an equal amount of plain yogurt or plain Greek yogurt.

A collection of spices including cinnamon, cloves, and nutmeg — Spice it up

Replace salt with an equal amount of cinnamon, ginger, nutmeg or other spices.

Cookies on a baking sheet in the oven — Grease is the word

Use cooking spray or nonstick pans instead of butter, margarine, shortening or oil to prevent sticking.

Mother and daughter baking cookies — Lower the carbs

Use ½ cup of wheat flour for each cup of white flour in the recipe.

This information has been approved by Amy V. Lukowski, PsyD (November 2017).