Favorite family recipes, particularly those that have been handed down the generations, tend to be high in fat, salt and/or sugar but can be modified to become much more like healthy food recipes.
The amount of sugar and salt in older recipes tends to be well in excess of the amount that is required to achieve a satisfactory taste. While it can be risky to mess with the family’s favorites, if the amount of either one is well above what similar current recipes call for, you can probably get away with cutting down the amount by about one fourth.
If all goes well, the next time you may be able to cut it further. Sugar serves as a tenderizing ingredient in cakes, so reduction is complicated, but for sauces, puddings, and even cookies, it is fairly simple.
Applesauce and pureed prunes can be used to replace all or part of the fat in baked goods such as cakes or sweet breads. Use a 1:1 replacement ratio. This substitution may not work for cookies because the fat is such a part of the texture.
The texture may change somewhat, in cakes so be sure to do a test run before doing any substitutions in wedding cakes, or other dishes where the results are critical, but for family meals at home, a less than perfect cake is still a cake and will be enjoyed even more by those who are calorie/fat conscious.
Removing skin from chicken and fatty portions from beef and pork is an easy way to cut the overall fat content from each serving. In many cases, a traditionally fried dish can be baked with the same seasonings, and will be very well received, again while greatly reducing the fat to make healthy food recipes.
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