I use dry milk in all my recipes that require milk. Since it's in with other foods, there's no discernable taste difference. It costs less than "real" milk (it actually IS real milk). It never goes bad, so I save money by never having to throw it out. It's fat free, so I save calories.
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If the recipe calls for 1 cup of sugar, I put a generous 1/4 cup of instant dry milk in the bottom of the measuring cup and then add the sugar. You can experiment with your recipes and add more or less dry milk. 306
I am reducing the sugar, adding calcium and my family does not even notice!
Replace any oil in cake mixes, cookies, etc with unsweetened applesauce and milk with non-fat dry milk are great ways to save A LOT of calories without losing flavor. I replaced both in banana muffins and took them from 210 calories each to 150 calories without losing any of the flavor
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