I have been making changes to the way I cook foods to lessen the fat content.
I have steamed onions and peppers before adding them to mince for bolognaise or pasta bake dishes.
I cook off the mince in a hot frying pan and drain off the fat.
In a hot pan I add chopped mushrooms lower the heat and keep stirring to dry fry the mushrooms, that way the cook in their own juices and the flavour is far more intense.
DH likes cream with some desserts but had none, so as I was using low fat Ricotta cheese in the Yorkshire Curd Tart, I decided to serve it with Ricotta cheese beaten up with some honey. He likes that more than cream so result a sustitution he likes.
Scones are low fat but I wanted to reduce the sugar so I added a tablespoon of Sweetner and a dessert spoon of sugar, DH did not notice the difference I will slowly lessen the sugar.
Sauces for pasta tomato sauces in jars seem to have a rather high fat content so I decided to make my own. 1 can of chopped tomatoes or chop up a cheap can of whole tomatoes, add to a saucepan,steam some chopped onions and red peppers (bell pepper), crushed garlic and herbs add to the saucepan. Bring to the boil reduce the heat and simmer to reduce the liquid so you have a sauce. You can add chopped olives, mushrooms, garlic even some chili peppers to spice it up. I have added some tomato puree to intensify the flavour. You can blend it in a blender for a smooth sauce that can be used as a base for home made pizza. Fat content is far less than those in a jar, I have frozen some so I have it ready to use all I have to do defrost it.
Please Call me: Paula
I live in Milton Keynes England
Time Zone GMT London England
|72 Days since: Snacking after 19:00 hrs