Guest guest Posted December 14, 2001 Report Share Posted December 14, 2001 Thanks I will look when I go to the store this weekend. I did not know that they made a fat free buttermilk. My husbands grandmother has a coffee cake recipe I love, but it calls for buttermilk. Is there any decent substitute for butter or Crisco in recipes. I have a good liquid substitiute, by Smuckers, but nothing for solids. Thanks Cheryl -- In pancreatitis@y..., poncho9191@a... wrote: > In a message dated 12/14/01 9:32:51 AM Eastern Standard Time, > esquare726@a... writes: > > > > << Buckwheat pancakes made with > > nonfat buttermilk are very good. > > > > > > It's on the box of Buckwheat pancake mix and just substitute a slightly > increased quantity of buttermilk for the milk/water indicated. If you just > get " buckwheat flour " then you make a pancake batter thickness by mixing the > flour with about 1/4 cup of eggbeaters, and buttermilk and a pinch of salt. > The consistency will be determined by whether you like thick pancakes or thin > ones. > BTW a little apple butter is a good fiber substitute for syrup. > Best wishes, Poncho - GA > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2001 Report Share Posted December 14, 2001 In a message dated 12/14/01 3:21:07 PM Eastern Standard Time, mmorga3@... writes: > I did not know that they made a fat free buttermilk. > Is there any decent substitute for butter or Crisco in recipes. > I have a good liquid substitiute, by Smuckers, but nothing for solids. > Most stores in Atlanta carry a nonfat buttermilk, but there are days when they don't have any, it is a slow moving item. You got to look carefully in the dairy case as the product doesn't get much shelf space either.. I know of no substitute for butter or Crisco, Proctor and Gamble was to have developed a substitute from Olresta, (like veg. oil but a molecule that the body would not absorb), however they ran into some problems with small amounts of Olestra causing diarrhea in some people so it was not developed and marketed. I have heard of substituting fruit purees for oil in cakes and other baked goods but I have no knowledge of how they would preform. I think I have heard that liquid oil substitutes don't do well when used for " solid fats in recipes, fair but not well. Good luck and best wishes Poncho - GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2001 Report Share Posted December 14, 2001 In a message dated 12/14/01 3:21:07 PM Eastern Standard Time, mmorga3@... writes: > I did not know that they made a fat free buttermilk. > Is there any decent substitute for butter or Crisco in recipes. > I have a good liquid substitiute, by Smuckers, but nothing for solids. > Most stores in Atlanta carry a nonfat buttermilk, but there are days when they don't have any, it is a slow moving item. You got to look carefully in the dairy case as the product doesn't get much shelf space either.. I know of no substitute for butter or Crisco, Proctor and Gamble was to have developed a substitute from Olresta, (like veg. oil but a molecule that the body would not absorb), however they ran into some problems with small amounts of Olestra causing diarrhea in some people so it was not developed and marketed. I have heard of substituting fruit purees for oil in cakes and other baked goods but I have no knowledge of how they would preform. I think I have heard that liquid oil substitutes don't do well when used for " solid fats in recipes, fair but not well. Good luck and best wishes Poncho - GA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2001 Report Share Posted December 14, 2001 Buttermilk is also not readily available any many stores in my area, especially the fat free type. Olestra was a disaster for so many. Just a few WOW! chips sent us to the bathroom over and over. And the fruit puree that is most often used as a substitute is made of prunes. We all know what they can do. I've learned to decrease the fat amounts in most recipes. It's a matter of trial and error. -E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2001 Report Share Posted December 14, 2001 Buttermilk is also not readily available any many stores in my area, especially the fat free type. Olestra was a disaster for so many. Just a few WOW! chips sent us to the bathroom over and over. And the fruit puree that is most often used as a substitute is made of prunes. We all know what they can do. I've learned to decrease the fat amounts in most recipes. It's a matter of trial and error. -E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2001 Report Share Posted December 14, 2001 Buttermilk is also not readily available any many stores in my area, especially the fat free type. Olestra was a disaster for so many. Just a few WOW! chips sent us to the bathroom over and over. And the fruit puree that is most often used as a substitute is made of prunes. We all know what they can do. I've learned to decrease the fat amounts in most recipes. It's a matter of trial and error. -E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2001 Report Share Posted December 15, 2001 Well thanks. Most of my favorite recipes call for solids. I have been fortinate that Olestra has not bothered me. I atleast get to keep some of the things that I like, chips. I come across a substitute on the AHA sight, it said to substitute 2 sticks polyunsaturated mararine for one cup of shortening. But I have never had good success with baking with them. Oh well, I will keep trying.Here is what I found. When Your Own Recipe Calls For: Use: Whole Milk (1 cup) 1 cup of skim or nonfat milk plus 1 tablespoon of unsaturated oil. Heavy Cream (1 cup) 1 cup evaporated skim milk or ½ cup low-fat yogurt and ½ cup low-fat cottage cheese. Sour Cream Low-fat cottage cheese plus low-fat yogurt for flavor; ricotta cheese made from partially skimmed milk (thinned with yogurt or buttermilk, if desired); one can of chilled evaporated skim milk whipped with one teaspoon of lemon juice; or low-fat buttermilk or low-fat yogurt. Cream Cheese 4 tablespoons of margarine blended with 1 cup dry low-fat cottage cheese. Add a small amount of skim milk if needed in the blending mixture. Add chopped chives or pimiento and herbs and seasonings for variety. Butter 1 tablespoon polyunsaturated margarine or (1 tablespoon) 3/4 tablespoon polyunsaturated oil. Shortening (1 cup) 2 sticks polyunsaturated margarine. Oil (1 cup) 1¼ cups polyunsaturated margarine. Eggs (1 egg) 1 egg white plus 2 teaspoons of unsaturated oil or Commercially produced cholesterol-free egg substitute according to package directions. 3 egg whites for 2 whole eggs; 2 egg whites for 1 whole egg in baking recipes. Unsweetened Baking Chocolate 3 tablespoons unsweetened cocoa powder or carob powder plus 1 tablespoon of (1 ounce) polyunsaturated oil or margarine. (Carob is sweeter than cocoa, so reduce the sugar in the recipe by one-fourth.) They still call for alot of margarine, but maybe a nofat margarine would work. Cheryl > Buttermilk is also not readily available any many stores in my area, > especially the fat free type. > > Olestra was a disaster for so many. > Just a few WOW! chips sent us to the bathroom over and over. > > And the fruit puree that is most often used as a substitute is made of > prunes. We all know what they can do. > > I've learned to decrease the fat amounts in most recipes. > It's a matter of trial and error. > > -E Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2003 Report Share Posted May 23, 2003 Hi Net, Thanks for the reply. 'Gap' might not be the right word, exactly. A space is forming between the upper and lower rows of teeth when the bite is closed. My bite is opening on the right side again. I guess that I can safely say that I am no longer in denial about the whole situation lol. I'll try to catch you on line later, Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2003 Report Share Posted May 23, 2003 Hi Net, Thanks for the reply. 'Gap' might not be the right word, exactly. A space is forming between the upper and lower rows of teeth when the bite is closed. My bite is opening on the right side again. I guess that I can safely say that I am no longer in denial about the whole situation lol. I'll try to catch you on line later, Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2003 Report Share Posted May 23, 2003 Hi Net, Thanks for the reply. 'Gap' might not be the right word, exactly. A space is forming between the upper and lower rows of teeth when the bite is closed. My bite is opening on the right side again. I guess that I can safely say that I am no longer in denial about the whole situation lol. I'll try to catch you on line later, Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2005 Report Share Posted September 14, 2005 ROFL Thank you. You are right, those book signings are a good driving force, cuz when I meet all those kids, I don't want to be the fat lady. I'm glad I can be an inspiration cuz truth is, inspiring others helps to inspire me. Carol RE: 80 Pounds Lost Congratulations Carol! I know how hard you've been working at this and it's great that you've stuck through it even with the plateaus. You are such an inspiration to everyone on the group and you're going to look so good at your book signing events! Cheryl Internal Virus Database is out-of-date. Checked by AVG Anti-Virus. Version: 7.0.338 / Virus Database: 267.10.13/78 - Release Date: 08/19/2005 Quote Link to comment Share on other sites More sharing options...
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