Cooking: Less Fat, More Flavor

Bouillon granules can be added to water as a
substitute for broth. They are lower in fat and sodium than most canned

broth or broth cubes.

Freeze dissolved bouillon in an ice cube tray. Use the cubes as a liquid for sautéing instead of oil or butter.
Canned goods: look for fruits packed in their own unsweetened juices. Use water-packed tuna.
Cheese: low fat cottage cheese can be used in place of
ricotta in most cases, and is a good substitute for sour cream on a

baked potato.
Sour cream: an imitation sour cream can be made with cottage
cheese blended with a little skim milk or yogurt until smooth in a

processor.
Cornstarch: can be used instead of cream, butter or flour to thicken a sauce. Use half as much cornstarch as you would flour.
Eggs: all of the fat is in the egg yolk, so when possible substitute two egg whites for each whole egg in a recipe.
Whipping cream: evaporated milk will often work in place of whipping cream.
Use vegetable cooking spray instead of butter or oil to sauté or fry. Use it to coat baking sheets, casseroles, or muffin tins.
Trim away all visible fat and skin from poultry and cuts of meat.
Defat soups, stews, and gravies by making them ahead of serving time, and chilling until fat congeals. Lift fat off the top.
Use a fat-separator measuring cup to make sauces and gravies.
The cup's spout pours from the bottom of the container, leaving the oil

on the top.
Cook with nonstick cookware to eliminate the need for greasing or oiling pans.
When cooking meats in a skillet, tip the pan to allow the fat to drain to one side. Spoon out the liquid fat as it collects.