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Substitute for Cream Cheese
When a recipe calls for cream cheese, you can make a substitute by blending four tablespoons of marga-' rine with one cup dry low-fat cottage cheese. Add a small amount of skim* milk if needed in blending mixture. Vegetables such as chopped chives or pimento and herbs and seasonings may be added for variety.
Substitute for Butter
When a recipe calls for butter* use a polyunsaturated margarine or oil. One tablespoon butter equals, one tablespoon margarine or 3/4 tablespoon oil. For recipes that require one cup butter or margarine^ use 3/4 cup liquid oil. '
Usually less oil is required irf cooking than butter, margarine or solid shortening. Try to use only, margarines at the table. Replace, butter, margarines, or solid shorten-1 ing with a recommended oil for all cooking and baking, when possible.
Substitute for Eggs
If your doctor has instructed you to cut down on cholesterol by limit-' ing the number of egg yolks you eat, here are some substitutes to use. In general, use two egg whites to equal one whole egg. Eight to 11 egg' whites equal one cup. One egg white' plus three teaspoons of a polyunsa-, turated oil equals one egg (the oil re-‘ places the non-stickiness of the yolk).
In addition, check commercially" produced cholesterol free egg substitutes. These are sold under various' brand names. Use according to package directions.
In some recipes, you can also use one tablespoon flour (or 1/2 tablespoon of cornstarch) to equal the’ thickening power of one egg.
The following recipe for Over-; night French Toast is one that I like; to make on weekends. To reduce ther fat and cholesterol in it, make these substitutions: Use egg substitute equivalent to two eggs; use skim milk in place of whole milk; use mard garine, not butter.
Overnight French Toast ,
2 eggs, beaten
1/2 cup milk
1 tablespoon orange juice
11/2 teaspoons sugar
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
6 (3/4 inch thick) slices of French bread
2 tablespoons butter or margarine, divided
Powdered sugar
Combine first 7 ingredients; beat well. Set aside.
Place bread in a single layer in a shallow dish. Pour egg mixture over bread; turn slices to coat evenly. Cover and refrigerate 8 hours.
Melt 1 tablespoon margarine in a large skillet; arrange 3 slices bread in skillet, and cook 3 minutes on each side or until browned. Repeat procedure with remaining margarine and bread slices. Sprinkle toast with powdered sugar. Yield: 2 to 3 servings.
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