I read an amazing tip somewhere on the internet for a particular butter-substitute: avocado! But it can only be used in limited situations. The other day I sliced up half an avocado and spread it over a slice of granary bread, instead of using butter for my turkey sandwich to take to work. The advantages: it adds an amazing texture and flavor to the sandwich, combined perfectly well with the turkey, and probably has more nutrients in it than butter! I'm not positive about the fat content, but I would guess that there was less fat in a half avocado? I know they are pretty fatty, though, but at least there's more nutrient value in those calories!
Other than that, I don't really think it's necessary to use a lot of butter for it to bring out flavor in meals. With many recipes I don't use the amount that's mentioned, usually a lot less and it still tastes good.
So I would say go for the real butter, in small quantities.
| Pounds lost: 14.5