Healthy Holiday Recipe Substitution Tip of the Week

Healthy Holiday Recipe Substitution Tip of the Week

With more than one holiday ahead of us, it’s important to begin thinking of healthy ways to prepare your favorite Thanksgiving, Christmas, and New Year’s dishes. For most of us (especially in the Southern U.S.), food is a symbol of hospitality and good times. This month’s Today’s Diet and Nutrition magazine had a very good article entitled “Low-fat Baking: Have Your Cake and Eat It, Too” with suggestions for making healthy substitutions to your favorite recipes. I’ve decided to highlight some of those suggestions along with some of my own for a newsletter section from now through the end of the year. Feel free to send me your favorite healthy substitution and I’ll try to add it into my list!

Here’s this week’s Healthy Holiday Cooking Tip:

Experiment – Don’t make too many substitutions all at once or your dish may not turn out as planned. Try making one or two changes and, if the recipe tastes good, try another change next time. The idea is to have healthy foods that taste good so you’ll enjoy your holiday dining! When making a recipe substitution, French Culinary Institute Pastry Chef Instructor Dianne Rossomando tells Today’s Diet and Nutrition that the two most important things to consider with a substitution are weight and water. Make sure your substitution ingredients are about the same weight as the original ingredient would be. Also, keep in mind that many low-fat foods are higher in water than the full-fat alternative (such as fat-free sour cream and fat-free milk). This means you might need to use less liquid to avoid a runny baked good.