Home » Tip for Reducing Fat
- Steam, boil, or bake vegetables; or for a change, stir-fry in a small amount of vegetable oil.
- Season vegetables with herbs and spices rather than with sauces, butter, or margarine.
- Try lemon juice on salads or use limited amounts of oil-based salad dressing.
- To reduce saturated fat, use margarine instead of butter in baked products and, when possible, use oil instead of shortening.
- Try whole-grain flours to enhance flavors of baked goods made with less fat and cholesterol-containing ingredients.
- Replace whole milk with skim or lowfat milk in puddings, soups, and baked products.
- Substitute plain lowfat yogurt, blender-whipped lowfat cottage cheese, or buttermilk in recipes that call for sour cream or mayonnaise.
- Choose lean cuts of meat.
- Trim fat from meat prior to eating (either before or after cooking).
- Roast, bake, broil, or simmer meat, poultry, or fish.
- Remove skin from poultry prior to eating (either before cooking or after cooking).
- Cook meat or poultry on a rack so the fat will drain off. Use a nonstick pan for cooking so added fat will be unnecessary.
- Chill meat or poultry broth until the fat becomes solid. Spoon off the fat before using the broth.
- Limit egg yolks to one per serving when making scrambled eggs. Use additional egg whites for larger servings.
- Try substituting egg whites in recipes calling for whole eggs. For example, use two egg whites in place of each whole egg in muffins, cookies, and puddings.