What is in our Packs Dinner Menu Mini Meals Chef's Secrets Ingredients List DIY Menu         How to Eat Less Fat                       Use less fat in your cooking. Add less oil to the pan and try not to use butter or margarine on sandwiches.         Eat less fried food. Try stir frying, poaching, steaming or grilling instead.         Be aware of high fat snack food. Always check the Nutrition Panel. A food is acceptable if it contains less than 3 grams of fat per 100 grams of food.         Try not to add cream to your cooking.         Avoid fatty meats, trim off visible fat and remove the skin from chicken.         Eat more turkey, lean chicken, fish and other seafoods that have little fat.             Choose low fat dairy products.                           Modify Your Recipes                       The Heart Foundation is committed to reducing the deaths caused by cardiovascular disease. One of the ways to achieve this is by eating a more balanced diet. Many of your favourite recipes can be made healthier by only small changes. Try these suggestions.                              Ingredient   Healthier Alternative       Milk, yoghurt, cream   Use reduced fat varieties             Use reduced fat evaporated milk, chill before whipping and use as a substitute for cream             Use ricotta cheese whipped with a little icing sugar as a substitute for cream         Sour Cream   Blend cottage cheese and reduced fat milk (add a little vinegar or lemon juice if required.             Reduced fat yoghurt             Reduced fat evaporated milk and lemon juice         Cheese   Use smaller amounts of reduced fat varieties             Use a little grated parmesan instead of grated cheddar             Mix with oats, bran or wheat germ and sprinkle over dish for browning.         Butter, margarine   Use polyunsaturated or monounsaturated oils and margarines instead of butter, lard, copha and cooking fats.             Fat reduced or "lite" spreads are usually not good for cooking.         Oil   Use polyunsaturated or monounsaturated oils             Use concentrated stocks and juices as sauteing bases         Mayonnaise/dressing   Make your own using ingredients such as reduced fat yoghurt, buttermilk, tomato paste, lemon juice, ricotta cheese, mustard and fruit pulp.             Use monounsaturated or polyunsaturated dressings and mayonnaise.         Meat/poultry   Remove fat before cooking· Remove skin from poultry             Keep portions small and provide extra serves of vegetables and legumes         Cakes/biscuits   The minimum fat requirement for biscuits is about 2 tablespoons per cup of flour. This will retain crispness.             Moist fruit cakes, sponges, yeast breads, scones, muffins and quick breads need less fat, so these are better options.         Coconut cream/ coconut milk   Reduced fat yoghurt with a little desiccated coconut or coconut essence.         Pastry/savoury   Mix cooked rice with egg white and pat onto lightly oiled pie plate.             Use filo pastry instead of short crust.                                     © Copyright | Privacy Policy | Guarantee | Problems using our site ?