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The Colorful Plate
Dairy Substitutes

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

 

Favorite Family Recipes Can be Rescued!

Creating low-fat dishes that still have great taste means learning the art of balancing flavors and textures to compensate for the contribution that fat makes to a dish. The following guidelines, not rules, have proved successful in replacing the fat in favorite recipes.

 Book Cover
              Dairy:
INGREDIENT SUBSTITUTES Use: How:
Skim milk In delicate flavored dishes.
  • Replace whole milk or cream. Thicken with cornstarch or flour to compensate for thickness.
Evaporated skim milk In robust flavored dishes to mask slightly canned flavor.
  • Replace cream or whole milk in sauces and soups. Mix with regular skim milk for baked custard and quiche.
Plain nonfat yogurt In soup or sauce for slightly tart flavor.
  • Add 1 Tablespoon cornstarch or 2 Tablespoons flour to prevent curdling when heating.
Nonfat sour cream In richer, slightly tart flavored soup.
  • In place of regular sour cream. If heating, choose heat stable brand such as Land O Lakes.
Chilled evaporated skim milk In high flavor gelatin recipes.
  • Substitute for whipping cream.
Lightly drained vanilla nonfat yogurt In dessert for a topping.
  • Choose yogurt that contains no gelatin. Drain in cheesecloth-lined colander or funnel over bowl or glass while refrigerated one hour or until slightly thickened.
Cheese In dishes where cheese plays important role.
  • Reduce quantity and use high-quality cheese with maximum flavor, such as aged Parmigiano-Reggiano, Asiago or Gruyere. Grate fine to extend the flavor.
  • In cheese sauces, pureed cottage cheese boosts the dairy flavor, permitting the use of less high-fat, hard cheese.

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