TIPS FOR RECIPE MODIFICATION
TO REDUCE FAT:
Use 1/4 less oil or solid fat than called for in the recipe
(for example, use 3/4 cup instead of 1 cup)
Use 3 Tbsp of oil instead of 1/4 cup shortening
(decreases saturated fat)
Substitute equal amounts of oil for melted solid fats
(decreases saturated fat)
For baking: use applesauce for 1/2 the butter, shortening or oil
(reduces baking time by about 25%)
1 whole egg = 2 egg whites or 1/4 cup egg substitute
TO REDUCE SUGAR:
Decrease sugar by 1/4 to 1/3 in baked goods and desserts
(for example, if the recipe calls for 1 cup, use 3/4 or 2/3 cup)
*add cinnamon, vanilla, or almond extract to add sweet taste
Use equal amounts of Splenda for baked goods
*add 1/2 tsp baking soda for each cup of Splenda
(baking time will be reduced)
SUBSTITUTIONS:
For bacon: Canadian bacon, turkey bacon, smoked turkey, lean prosciutto
For heavy cream in soup/casseroles: evaporated skim milk
For heavy cream in baking: light cream or half & half
For 1 oz unsweetened baking chocolate: 3 Tbsp dry cocoa + 2 tsp sugar + 1 Tbsp oil
For 1 cup chocolate chips: 1/2 cup mini chocolate chips
For oil in quick bread/muffins: 1/2 cup pureed fruit + ½ cup buttermilk