question: low-fat, no-fat, light?

[funnybone]

I have no clue myself, I just know that it is trial and error sometimes.

[makedah]

My guess is that they would chose the tastiest (fattiest) version that would still keep the recipe under 30% fat. I have read in a few places where they say going non-fat instead of low-fat or diet (esp. margarine!) instead of regular will ruin the texture, but I think that matters most in baked goods, and not as much in things like spaghetti pie.

Unless you're an expert baker, I definitely wouldn't go tinkering with non-fat instead of low-fat cream cheese or sour cream in cakes, breads, etc.

[luv2cook]

I don't use anything nonfat. It bothers me about what they've done to make it totally fatless. http://www.cookinglight.com/bbs/biggrin.gif I have had excellent results with low-fat.

[JJ40]

I made the spaghetti pie last night (yum!) and it called for low-fat sour cream.

My question is, how do you know when you can use non-fat ingredients in place of low-fat ones? For example, when a recipe calls for low-fat sour cream or cream cheese, how do you know that you can substitute non-fat (without making it curdle or some weird thing)?

I assume that if the non-fat stuff was an acceptable substitute, CL would simply call for it. But I wondered yesterday as I went out to buy low-fat sour cream for the spaghetti pie, when I had a perfectly good container of non-fat sour cream in the fridge.

If you can make sense of my ramblings, I'd love any input!

Julie http://www.cookinglight.com/bbs/smile.gif

[AD]

I have never had good results with "substitutes" for any high-fat product. The BEST fat free or low fat recipes are those where the high fat ingredients are eliminated or reduced altogether. Applesauce and purees ruin baked goods in my opinion. I really don't have problems with corn syrup or various types of milk (skim, 2%, etc.). I don't use "light butter" or "nonfat" cream cheese or sour cream. I just don't care for the new lower fat counterparts of high-fat ingredients. Besides, I need to gain weight.

[makedah]

I agree, luv. I'd rather have something more tasty and a little fattier than something fat-free that is loaded with sugar and 'gums.'

[Leslie w]

Good point. There are many CL recipes that call for fat free cream cheese, something I abhor and will never use. The low fat cream cheese is semi-acceptable. I can't stand the flavor of low fat mayo either. Even Hellman's taste sweet. I'd rather use less of the real thing than a low fat substitute.

[This message has been edited by Leslie w (edited 03-25-2001).]

[Vanessa]

I avoid the fat free version of products so I use the 1/3 less sour cream or cream cheese etc. In yogurts i use the low fat. I think it makes a difference in the end result. I can make it healthier but not sacrificing taste or texture. By using fruit puree (prune, apple butter etc) you can also make great baked items in a healthier way.
I think its a matter of compromising but not so much that you end up with a priduct you won't enjoy.

[KellyD]

Julie -

I think it's a matter of personal taste. I use non-fat, light and full fat sour cream, cream cheese and milk interchangeably in most recipes. I've never really noticed a difference. The major exception is in baking - I will mix low fat and full fat cream cheese in cheese cake, but other than that, I tend to use what's called for. I also only use regular butter - never margarine or light - too much processing and chemicals.

[This message has been edited by KellyD (edited 03-26-2001).]