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Author Topic: Non and Low-Fat foods that taste good  (Read 10414 times)
Celtee
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« Reply #15: June 17, 2007, 11:08:21 pm »

The problem with just sticking it in the freezer is that if you don't agitate it while it's freezing, it'll just freeze in a solid chunk instead of all creamy and scoopable.  (Of course, if you're like me and leave the yogurt in the ice cream freezer too long, it does that anyway.)  Couple of ways to deal with this...

<snip>

I'll definately have to look into this. First of all, I need to get a freezer cleaned out so I can! Unfortunately, there are 3 or 4 big chest freezers, two "fridge bottom" freezers and one "fridge top" freezer and they're ALL packed to the gills right now.  Perhaps I shall look into getting an ice cream freezer instead...I'll suggest it to me ma as a "get well soon" gift after my surgery!  Grin<insert devil here>
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Celtee
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« Reply #16: June 17, 2007, 11:10:32 pm »

I should add the disclaimer that I haven't actually tried this with frozen yogurt or sorbet, or seen it tried.  I'm making an assumption that it will work since other methods of freezing ice cream work for these items.

The garbage bag of ice sounds like something interesting that my son would enjoy doing with/for mommy!
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Celtee
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« Reply #17: June 17, 2007, 11:13:56 pm »

Celtee:  I think the moral is, check your cocoa powder's fat content before doing this.  Cheesy

I shall keep this in mind, thanks!  Wink
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« Reply #18: June 17, 2007, 11:15:47 pm »

Also, confirm with the doc what precisely he/she means by "no fat".  It could be that foods that round down to 0g fat are ok, as long as you keep to a single "serving" based on the label.

I'll be sure to ask the surgeon on Tuesday at the consultation.

*goes off to hunt up a notebook to write down some questions for him so she can remember them*
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« Reply #19: June 18, 2007, 01:53:37 am »

If anybody has any recipes or ideas, please share!

Low-Fat Pumpkin Oatmeal Cookies!

You can often replace the fat in baked goods with applesauce or pumpkin puree (see here for tips).  For saute-ing vegetables, use broth or even water instead of oil, just keep an eye on them to keep them from boiling dry.

Also, meringues are good, just egg whites and sugar and maybe flavoring. I think a quarter cup of sugar per egg white is the usual proportion.  Beat the eggs until soft peaks, beat in the sugar by tablespoons, and then whip up to stiff peaks.  If you want to flavor them, liquid flavorings (vanilla, coffee, liqueurs) to the eggs before whipping, fold in dry flavorings (cocoa powder, cinnamon) at the end.  Bake at 300 degrees for 30 minutes for quick ones.  Some people like them baked for longer at a lower temperature, even going so far as to put them in a heated oven, turn it off, and let them sit all night.
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Celtee
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« Reply #20: June 18, 2007, 03:20:52 pm »

Low-Fat Pumpkin Oatmeal Cookies!

You can often replace the fat in baked goods with applesauce or pumpkin puree (see here for tips).  For saute-ing vegetables, use broth or even water instead of oil, just keep an eye on them to keep them from boiling dry.

Thanks for the two links. Those pumpkin oatmeal cookies sound heavenly!

Quote
Also, meringues are good, just egg whites and sugar and maybe flavoring.

I don't know why *I* didn't think of meringues.  Then again, I usually tend to thing of meringue only as a topping for Lemon Meringue Pie.  Roll Eyes
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« Reply #21: June 18, 2007, 07:01:56 pm »



I've had excellent results with both unsweetened applesauce and prune puree, as oil substitutes (as with a packaged cake or brownie mix, or in a cookie recipe). As long as one doesn't expect the end product to be *exactly* like one made with oil (or whatever), it's not a bad way to go at all.
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« Reply #22: June 18, 2007, 07:34:53 pm »

I'm fairly certain tofu is no-fat, and it's a *complete* protein (which you need!).

Ah, nope.  Around half of tofu's calories come from fat. There are reduced-fat versions available, though.

Brina
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« Reply #23: June 19, 2007, 10:43:12 am »

Ah, nope.  Around half of tofu's calories come from fat. There are reduced-fat versions available, though.

Brina

Ah, you beat me to it.  I was going to point out tofu is actually kinda high in fat.  Well, I dug up a link anyway: http://www.whfoods.org/genpage.php?tname=foodspice&dbid=111
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« Reply #24: July 01, 2007, 11:40:57 am »

I surely appreciate any and all ideas and recipes you might have.  Smiley

I just got some whole wheat pita pockets that are very tasty and don't have any fat in them.  They'd probably be good with the beans and rice and veggies inside, and maybe some seasonings.  (They also have a little protein, which is always good.)
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Celtee
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« Reply #25: July 01, 2007, 02:04:19 pm »

I just got some whole wheat pita pockets that are very tasty and don't have any fat in them.  They'd probably be good with the beans and rice and veggies inside, and maybe some seasonings.  (They also have a little protein, which is always good.)

Mmmmm, pita pockets *drool* I've always liked pita pockets and will have to remember this!

I also need to find a really good pita pocket recipe so I can make my own.  Grin
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« Reply #26: September 19, 2007, 10:59:16 pm »

As ya'll know, I'm facing surgery to remove my gall bladder and the doc has me on a NO fat diet.  I'm kind of stuck on the no fat foods, other than veggies and fruits and rice, as I don't usually cook them.  If anybody has any recipes or ideas, please share!

I surely appreciate any and all ideas and recipes you might have.  Smiley

I'm also on a low-fat diet, because of my cholesterol.

A non-stick fry pan can be your best friend.  I dry-fry chicken breasts until they're bronzed on the outside and cooked all the way through (make sure you take off the skin and extra fat of course).  Then I plonk it on wholewheat bread with thick slices of cold, ripe tomato and a dash of salt and pepper.  Yummo!  You could also dry-fry any number of things - fish, veggies, potatoes, rice, etc.  Non-stick fry pan also comes in handy when I want scrambled egg whites. 

Something I haven't tried, but should - poach chicken breasts and use the poaching water to make the rice with.  Extra flavor in the rice!

Remember, you do need *some* fat in your diet, I hope you remembered to ask the doctor just how "low fat" you have to go.

Oatmeal does have some fat, though I don't think it's a huge amount.  I smash up a banana, add oatmeal and a dash of cinnamon and warm it in the microwave.  Or use apple juice instead of water or milk to make the oatmeal (and as always, cinnamon).

Steamed carrot slices, if not too mushy, are very sweet and help me not think about dessert.

Herbs and spices will help add flavor but no fat to a meal.

There are no-fat milk options, but I don't think there's no-fat cheese.  Which sucks because I love cheese.
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« Reply #27: September 19, 2007, 11:09:21 pm »

Remember, you do need *some* fat in your diet, I hope you remembered to ask the doctor just how "low fat" you have to go.

I think the "no fat" was purely a pre-surgery thing.  A gall bladder attack before surgery could postpone things.  After surgery, there are generally no restrictions on diet.

I do heavy-duty liver cleanses to get rid of stones, and I always tell people to eat no-fat for about a week beforehand.  Makes them much more effective and avoids any discomfort/nausea/problems during the cleanse.

Brina
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« Reply #28: September 19, 2007, 11:24:10 pm »

I think the "no fat" was purely a pre-surgery thing.  A gall bladder attack before surgery could postpone things.  After surgery, there are generally no restrictions on diet.
Brina

Ah, ok.    Smiley
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« Reply #29: September 20, 2007, 06:32:27 am »

I surely appreciate any and all ideas and recipes you might have.  Smiley


There are loads of recipes on http://www.fatfree.com/

Just bear in mind that some will be low fat rather than fat free.  You might find some good ideas on there.
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