Look closely at your recipes and their ingredients. You’ll
find that:
The amount of fat or oil can often be reduced by as much as
¼ to ½ in recipes for baked products. There are many recipes for the
same item. Compare them and choose the one with the least fat.
Fats can be entirely left out of recipes for soups, stews, casseroles,
and the like.
Since fat adds taste to recipes by absorbing flavors, you may
need to compensate by adding more seasonings.
Reducing fats in recipes may also require you to use more
liquid for a proper batter consistency.
Substitutions for certain ingredients can skim fat (and
calories) out of your recipes. Consider these suggestions: