Substitution Ideas

• Use evaporated skim milk for cream when making whipped topping
• Substitute plain lowfat or nonfat yogurt for sour cream in baking recipes.
• Substitute plain low fat or nonfat yogurt for sour cream in sauces. Mix 1 tbsp of cornstarch with 1 tbsp of yogurt and mix into the yogurt. It will prevent the yogurt from separating.
• Try plain lowfat or nonfat yogurt or buttermilk in place of sour cream or mayonnaise in salad dressing recipes.
• Substitute lowfat or skim mlik for cream or whole milk in baking recipes.
• Thicken soups, stews or sauces with cornstarch or flour dissolved in cold liquid or with pureed vegetables.
• Substitute chopped vegetables for some of the bread when you make poultry stuffing.
• Since most recipes include more sugar than necessary, you can usually reduce the amount of sugar by one fourth to one third.
• Reduce salt in nonyeast baking recipes.
• Substitute herbs and seasonings for salt as you cook.
• Substitute onion or garlic flakes or powder for onion salt and garlic salt.
• Add a drop of lemon juice to the water you cook pasta in and eliminate the salt.
• Substitute brown rice for white rice to add whole-grain roughage.
• Use a blend of whole-wheat flour and all-purpose flour in recipes that call for regular flour.
• Use wheat germ, bran and whole-wheat bread crumbs in place of buttered crumbs to top casseroles.
• Using vegetable oil for shortening in cakes that require creaming will affect the texture. Use margarine instead; use vegetable oil in recipes calling for melted butter.