Ways to Use Low Fat Spreads for Cooking
Good Food: More Low-fat Feasts: Triple-tested recipes (GoodFood 101)
Low Fat Spreads for Cooking
There is a huge variey of low fat, reduced fat and half-fat spreads available in our supermarkets,along with some spreads that are very low fat. Some are suitable for cooking while others are only suitable for spreading.
Generally speaking,the very low fat spreads with a fat content of around 20% or less have a higher water content and so they are all unsuitable for cooking and are only suitable for spreading.
Low fat or half-fat spreads with a fat content of around 40% are suitable for spreading and can be used for cooking methods. They are suitable for recipes such as baking cakes, biscuits, sauce recipes, sauteing vegetables over a low heat chox pastry and some cake icing.
When using these low fat spreads for cooking,the fat may behave slightly different to full fat products such as butter or margarine. With some recipes,the cooked results will be slightly different, that`s acceptable.
Other recipes will just be very tasty and successful. For many examples, choux pastry made using half or low fat spread is often slightly crispier and lighter in texture than traditional choux pastry, and a cheesecake biscuit base made with melted half or low fat spread combined with crushed biscuit crumbs, may be slightly softer in texture and less crispy than a biscuit base made using melted butter.
When heating half or low fat butter spreads,never cook them over a high heat. Always use a heavy based pan over a low heat to avoid the butter burning, spitting or spoiling, and stir all the time. All in one sauces, the mixture should be whisked continuously over a low heat.
Half fat of low fat spreads are not suitable for shallow or deep fat. Frying, pastry making, rich fruit cakes, some biscuits,shortbread,clarified butter and preserves such as lemon curd.
Remember that keeping qualities of recipes made using half or low fat spreads may be reduced slightly due to the lower fat content. Another way to reduce the fat content of recipes, particularly cake recipes is to use fruit puree in place of all or some of the fat in a recipe.
Many cake recipes work well using this method but others may not be so successful. Pastry does not work well for instance. Breads work very well perhaps because the amount of fat is usually relatively small, as do some biscuits and bars, such as brownies and flapjacks.
To make the dried fruit puree to use in recipes, chop 115 g / 4 oz ready to eat dried fruit and place in a blender or food processor with 75 ml / 5 smooth puree. Then simply substitute the same weight of this dried fruit puree for all or just some of the amount of fat in the recipe. You may keep the puree in the fridge for up to three days.
You can use prunes, dried apricot, dried peaches, or dried apples or substitute mashed fresh fruits, such as ripe bananas or lightly cooked apples, without the added water.
Stay in top shape and in good health, reading and noting all the important points in the content and I hope you have enjoyed reading. Thank you
Low fat recipes cook book
A Lighter Way to Bake
- Dorothy Godier Blog3
This link describes the debates whether calorie counting is good or bad and also gives tips for loosing weight.