Member Comments for the Article:

10 Easy Ways to Lighten Up Any Recipe

Boost Nutrition and Cut Calories in the Kitchen


1/26/2017 3:10:31 PM

4. Be choosy about cheese.


If you think cheese is made by KRAFT, or that Cheddar comes from Wisconsin, or all means, go ahead and use something else.
Your original "cheese" was flavorless, and wasn't worth eating any way!


If you KNOW that KRAFT only makes cheese "product" (like their grated vomit, AKA Parmesan!!!)

If you KNOW that REAL Parmesan comes in a solid block, and has the words "Reggiano Parmesano" stamped into the rind.
And if you KNOW that Cheddar only comes from the British shouldn't sacrifice taste for the sake of saving of a few calories!!! You will regret it!
12/27/2016 10:33:44 AM

UGH, UGH, UGH. Reduce by reducing portions of the foods you love without lightening them up. Flavor is in the fat - I no longer have the ability to taste anything. Fat helps with mouth feel. Low fat cheese is like cardboard. Laughing Cow is great - but it DOES NOT MELT makes you wonder, doesn't ti.
5/7/2016 7:31:33 PM

All the "out-dated" issues aside:

Moomshine, try straining cottage cheese in a cheese cloth to drain the excess liquid. This leaves a much better product to use as the replacements suggested. I do this when I can't find dry curd cottage cheese to get the same result, as I just do not like ricotta.
2/5/2016 6:25:49 PM

Hearing that a lot of this info is outdated surprises me --- Since this is not a discussion forum, I think the question of outdated info should be better addressed on a TEAM, but do not know which one,
1/29/2016 10:25:29 AM

Totally outdated information about fat. Shame on Sarah Haan and Spark People for not getting with the times!
1/26/2016 5:48:30 PM

The problem with substituting cottage cheese for ricotta cheese in recipes is the added liquid makes the lasagna, etc., too watery -- low fat ricotta works well. Like the suggestion about substituting less amounts of stronger cheese instead of the regular amount of mild cheese.
6/27/2015 2:28:25 AM

IVORY77's SparkPage
I believe the article is a good start, it could go on with a part 2
2/1/2015 10:08:42 AM

I'm a little surprised there was no mention of cutting out adding salt in cooking. Leave it out people! You won't miss it and your body will be so grateful.
12/18/2014 5:06:22 AM

This article is needs to be updated and is filled with bad health advice. Saturated fats are not heart unhealthy. Fat free is not healthy.
12/2/2014 2:33:46 PM

BRONHI's SparkPage
This article is in SORE need of an update
11/2/2014 1:15:55 PM

Lately, the "experts" have found that chicken skin has something good in them, and they are not as bad for you as previously touted about.............the the stearic acid in beef that is good for the body, too..............
10/22/2014 9:20:50 PM

Artificially fat free products are horrible for your health. Please stop recommending these products! Healthy fats are a staple of any healthy diet and essential to satiety and well being!
7/2/2014 12:03:45 PM

I make my own salad dressing by blending cottage cheese until its smooth, then adding some garlic powder and crumbled blue cheese. Once that's blended smooth, I add in more blue cheese crumbles and whisk just long enough to combine them. It's very thick - more like a dip - but it can be thinned with milk.

The Hubs likes ranch dressing, so I make him a batch using a packet of ranch dressing mix.

In its thicker form, the dip makes a great spread for wraps, too.
6/21/2014 8:49:10 AM

Reduced fat and fat free products are terrible for you. They replace the fat with sugar and chemicals.
4/9/2014 9:15:29 PM

JELYHA's SparkPage
Stop saying that saturated fat is bad. The tide is turning. What is unhealthy is the fat free half and half that you said to use. YUCK.. Stick with real cream and butter.

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