Foods

University of Nebraska Cooperative Extension in Douglas and Sarpy Counties

University of Nebraska Cooperative Extension in Douglas and Sarpy Counties

Food Nutrition

- return to Nutrition -

Adjusting recipes to meet dietary guidelines Top Ten List
1.	Use two egg whites instead of one whole egg.
2.	Use 1% or skim milk instead of whole milk.
3.	Use non-fat plain yogurt instead of sour cream.
4.	Use half the fat that a recipe calls for.
5.	Use evaporated skim milk instead of cream.
6.	Use low-fat cheese instead of high fat cheese.
7.	Use fruit purees to replace fat in a recipe.
8.	Reduce the amount of sugar in a recipe by ¼ to 1/3.
9.	To increase fiber, whole grain flour can be substituted for ¼ to ½ of white flour.
10.	Toast nuts to enhance their flavor, and then chop finely so they may be fully distributed in the food.

Welcome What We Offer Points of Pride Calendar Staff
Contact Us Partners Site Search

"Helping People Put Knowledge to Work"

University of Nebraska Extension   Southeast Research and Extension Center
Extended Education & Outreach   Institute of Agriculture & Natural Resources
University of Nebraska-Lincoln   University of Nebraska   United States Department of Agriculture
Cooperative State Research, Education, and Extension Service

© 2005 • University of Nebraska Extension in Douglas & Sarpy Counties
(402) 444-7804

University of Nebraska Extension educational programs abide with the nondiscrimination policies
of the University of Nebraska-Lincoln and the United States Department of Agriculture.

Translate this page into Spanish