7 Tips to Cut Fat, Calories in Holiday Recipes with Mountain High Yoghurt
It’s easy to cut fat and calories in holiday recipes with a few holiday recipe makeover tips from Mountain High Yoghurt. This year, diners can avoid the fa-la-la-la-fallout with these healthy Thanksgiving and Christmas recipe ideas.
Denver, CO (PRWEB) November 11, 2009 -- It’s no secret that Americans experience holiday weight gain each year. Fortunately, healthy Thanksgiving and Christmas recipes with reduced fat and calories can taste like the real thing with the right substitute ingredients. Mountain High Yoghurt offers these healthy tips to cut fat and calories in holiday recipes.
Heavenly Sweet Potatoes made with Mountain High Yoghurt
1.) In appetizers, substitute yoghurt for sour cream or mayonnaise. Appetizers can be made healthier by replacing sour cream with Mountain High Yoghurt. “Mountain High Yoghurt is just as thick and creamy as sour cream and tastes the same,” says Registered Dietician and Chef Stephanie Green. “Plain yoghurt is also a great replacement for half or more of the fat-laden mayonnaise called for in dips, salads and dressings.”
2.) Replace heavy cream with yoghurt in soups. Nothing says comfort like a warm bowl of velvety soup, but heavy cream layers on fat and more. “For soups, replace the cream with equal amounts of Plain Mountain High Yoghurt to add body and creaminess while cutting fat, calories and cholesterol in holiday recipes,” suggests Green.
3.) Substitute yoghurt for sour cream in mashed potatoes. “Everyone loves the creamy richness of sour cream mashed potatoes, but whole milk plain yoghurt offers the same flavor profile with 80% less fat, and 66% less cholesterol,” Green says. Using Lowfat or Fat Free yoghurt reduces cholesterol and fat grams even more.
4.) Replace the butter in candied sweet potatoes with yoghurt and reduce the sugar. “Candied yams or sweet potatoes sprout up on holiday buffet tables like mushrooms after a rain, but they’re marshmallowy calorie traps,” Green warns. “Try whipped Heavenly Sweet Potatoes made with Plain Mountain High Yoghurt and skip the butter and marshmallows.”
5.) Give side dishes like green bean casserole a make-over with yoghurt. Green Bean Casserole is a perennial favorite, but canned soup concentrate adds unnecessary sodium and fat. Mountain High’s Green Bean Casserole solves the problem with yoghurt and seasonings for a great new dish. It can be found at www.mountainhighyoghurt.com/recipes/green_bean_casserole.htm.
6.) Substitute vanilla yoghurt for whipped cream on pumpkin pie and other desserts. “That ethereal concoction of air and milkfat sure does please, but it does waistlines and arteries no good,” Green says. A dollop of vanilla yoghurt is lower in fat and adds beneficial probiotic cultures that support digestive health. “Not a bad trick for a calorie buster,” Green adds.
7.) In desserts like pumpkin bars, replace oil with yoghurt. Replace oil in baked goods recipes with yoghurt to lighten them. To reduce oil or shortening in recipes, replace three parts with yoghurt. If a cake recipe calls for 1 cup of oil, for example, use ¼ cup of oil and 3/4 cup of yoghurt. Use Plain for savory recipes, Vanilla for sweets.
More recipe ingredient substitution tips and comparisons can be found on Mountain High’s web site at http://www.mountainhighyoghurt.com/html/substitution.htm.
About Mountain High: Mountain High’s refreshing taste and smooth and creamy texture has made it the best-selling quart-size yoghurt in the Western United States. This premium-quality yoghurt uses only all natural ingredients, including rbST-free milk. It contains NO artificial sweeteners, colors, or flavors, and NO high fructose corn syrup. Every serving of Mountain High contains billions of the live, active, and probiotic cultures L. acidophilus, B. bifidus, and L. casei. More information at www.MountainHighYoghurt.com.
For media inquiries, contact media (at) MountainHighYoghurt (dot) com.
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