|
Making small changes in how you cook can result in significant changes in your diet. Try making the following changes in recipes to reduce their fat, sugar and sodium content:
· Sugar can be reduced by as much as ¼ to ½ in most recipes. It is usually safe to decease to the next measuring cup. For example, when a recipe calls for 1 cup of sugar, reduce it to ¾ cup, etc.
· Fat can be reduced by ½ in many recipes, although baked goods such as cakes, quick breads and muffins may require additional liquid for a proper batter consistency. For example, when a recipe calls for ½ cup of oil and 1 cup of milk, reduce the oil to ¼ cup and increase the skim milk to 1 ¼ cups.
· Fat and salt can be entirely left out of recipes for soups, stews and casseroles.
· Salt can be reduced ¼ to ½ in recipes for baked goods made without yeast. |