My friend posted a while back about spreadable butter on her blog but I didn't really get just how much healthier it is until I borrowed one of her health cookbooks. I've been looking for ways to cut down on cholesterol and this is a great way to start! Thanks for the tip, Katey!I'm using:
2 sticks (= 1 cup) of unsalted butter softened completely at room temperature
1 cup of saffola oil or canola oil (both are low in the bad fats and higher in the good for you fats)
Mix together with a whisk or in mixer till smooth. Pour into containers and refrigerate. It's almost as soft as margarine.
Using this method, you can cut your bad cholesterol in-take of butter by almost HALF. This is a great option compared to some of the store bought margarines or the yogurt based butters because this keeps the sodium very low which is important to me as well.
3 comments:
I never heard about this - very cool. Have you baked or cooked w/ this butter mixture? Can you tell a difference?
No, I haven't baked with it yet but I have cooked with it and it works just fine. I probably wouldn't bake with it just because I know that real butter makes a big difference in baking. Although if a recipe says you can use margarine I'd guess that you could use it in the same way.
Thanks! I will add this experiment to my never-ending to do list. :) I may try to bake with it. Sometimes I use applesauce instead of butter when baking, and depending on the recipe, no one can tell the difference.
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