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(No) thanks to recession, more of us are cooking at home. But how often does this mean standing at the grocery store, staring with glassy eyes at a shelf of mind-numbingly similar products, wondering just which one to buy? It's an easy choice, selecting the full-fat versions of some of these products. But really, are the lower-fat versions just as good? Here are some of the lower-fat products that I think are worth buying -- the ones that are just a little bit healthier, but where the taste is just as good, or so close, to the full-fat versions.
Much to my surprise, my favorite lower-fat products are mostly -- though not always -- found in the dairy case.
Milk Milk is the number one source of calcium, a nutrient that's particularly essential for women's bone strength. I'm so accustomed to skim milk that even 1% and 2% milk have a mouthfeel that's 'too fatty' for my taste. But if skim milk is too 'thin' for you, then the lower-fat versions of milk have considerably fewer calories and reduced saturated fat -- but might meet the taste test that means you'll drink enough milk.
NUTRITION ESTIMATE for 1 cup Whole Milk: 146Cal; 7g Tot Fat; 4g Sat Fat; 24mg Cholesterol; 97mg Sodium; 11g Carb; 0g Fiber; 13g Sugar; 9g Protein; Weight Watchers 2 points
NUTRITION ESTIMATE for 1 cup 2% Milk: 122Cal; 5g Tot Fat; 2g Sat Fat; 19mg Cholesterol; 100mg Sodium; 11g Carb; 0g Fiber; 12g Sugar; 8g Protein; Weight Watchers 2 points
NUTRITION ESTIMATE for 1 cup 1% Milk: 102Cal; 2g Tot Fat; 2g Sat Fat; 12mg Cholesterol; 107mg Sodium; 12g Carb; 0g Fiber; 13g Sugar; 8g Protein; Weight Watchers 2 points
NUTRITION ESTIMATE for 1 cup Skim Milk: 85Cal; 0g Tot Fat; 0g Sat Fat; 4mg Cholesterol; 127mg Sodium; 12g Carb; 0g Fiber; 12g Sugar; 8g Protein; Weight Watchers 1 point
NOTE: Nutrition estimates were calculated with MacGourmet.
Another thought: try different brands of milk, they're don't all taste the same. I've become a huge fan of the skim milk from Farmers' All Natural Creamery, whose milk is pasteurized but not homogenized -- this means that it takes a good shake before drinking. It tastes sooo good that at night, I'll pour a glass in a wine glass, it's that heavenly! It 'tastes' like whole milk to me, plus sweeter, milkier, grassier.
Sour Cream The lower-fat versions of sour cream are very good, worth purchasing, especially for baking but even for dolloping onto a baked potato, say. The non-fat versions of sour cream? Gooey gummy yuck.
Mayonnaise The lower-fat versions of mayonnaise are often good, worth purchasing. I'm a particular fan of Hellmann's light mayonnaise, which has half the fat and calories of the full-fat Hellmann's Real Mayonnaise. (Note: Hellmann's is also branded Best Foods in some parts of the country.) The non-fat versions of of mayonnaise? Gloppy yuck.
Half & Half Dare I say? I love the Land O' Lakes non-fat half & half -- but mostly for morning coffee. It has no thickening properties, so doesn't work for making ice cream, custard or even scalloped potatoes. It does work beautifully as a creamy addition for a milk-based soup, my favorite salmon chowder, say.
Cream Cheese Here's a great find -- the reduced fat cream cheese, also called 'Neufchatel'. It works so well, I never ever buy full-fat cream cheese anymore. Non-fat cream cheese? Gummy yuck.
Peanut Butter I'm a fan of the low-carb peanut butter, where the sugar has been replaced by Splenda. But -- more and more these days -- I turn to a full-fat but no-sugar peanut butter, truly luscious in my morning oatmeal, one tiny spoonful at a time.
Canned Fruit While fresh fruit is great,there are times when canned fruit is useful, for making a Winter Fruit Salad, say. Forget canned fruit in heavy syrup, it's all about the sugar, masking the fruit, entirely. Instead, select canned fruit in its own juice, or in light syrup. You'll save calories, eliminate unneeded sugar and actually taste the fruit.
WHAT ABOUT THESE LOWER-FAT PRODUCTS?
Butter Substitutes I've only begun to explore the butter alternatives -- products like Smart Balance, Earth Balance and the like. What's your experience? Are they any good, for baking? for eating? for what?
Cheese For some reason, low-fat cheese creeps me out. How does it work for you?
WHAT MY FELLOW BLOGGERS THINK ABOUT LOWER-FAT PRODUCTS
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(NOTE: Every so often, my fellow
