I use to use I can't believe it's not butter then I stopped once I became a little more conscious of all the ingredients so I switched to regular butter. For me the real butter (in the sticks) gives me much better portion control and made me realize that I don't need half as much real butter as I did of the other stuff.
I think it depends on what you're going for with the buttered toast--as far as flavor and mouth-feel/texture, so these are just some varying spread options you might try that, if not much lower in calories, are at least more nutrient-dense or beneficial than butter... -olive oil -whipped cottage cheese -pumpkin butter or mashed pumpkin -hummus -mashed/whipped/creamed avocado
I mix canola oil and butter to get the saturated fat content of the butter down. That does not answer your question - but the principle is the same: dilute! Whip up your butter (that gets air into it so that you have more volume with fewer calories), and then think of things to dilute that butter with. Maybe some lower calorie fruit preserves that you were going to put on toast (in the case of toast) anyway. Mix it in and mix it very very well. Then spread a tbsp of that on your toast. It will be lower in fat.
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