Our pages are created to provide medically accurate information that is intended to complement, not replace or substitute in any way the services of your physician. Any application of the recommendations set forth in the following pages is at the reader's discretion and sole risk. Before undergoing medical treatment, you should consult with your doctor, who can best assess your individual needs, symptoms and treatment. 

LOW FAT DIET - RECIPE SUBSTITUTIONS
INGREDIENT
EQUIVALENT SUBSTITUTE
1 whole egg 2 egg whites or 1/4 cup (50 ml)
egg substitute
1 whole egg 1 tbsp (15 ml) flour for tickening
1 cup (250 ml) melted butter 1 cup (250 ml) poly or mono unsaturated vegetable oil or acceptable melted poly or mono unsaturated soft margarine
1 tbsp (15 ml) butter 1 tbsp (15 ml) acceptable poly or mono unsaturated soft margarine
1 cup (250 ml) whole milk 1 cup (250 ml) skim milk or evaporated skim milk or reconstituted non-fat dry milk plus 1 tbsp (15 ml) poly or mono unsaturated vegetable oil (e.g. canola oil)
1 ounce (30 g) baking chocolate 2 tbsp (30 ml) unsweetened cocoa plus 1 tbsp (15 ml) poly or mono unsaturated vegetable oil ( e.g. canola oil)
1 cup (250 ml) cream cheese 1/4 cup (50 ml) acceptable poly or mono unsaturated soft margarine and 1 cup (250 ml) low fat cottage cheese. Add skim milk to thin as required.
1 cup (250 ml) sour cream 1 cup (250 ml) low fat plain yoghourt or skim milk ricotta cheese thinned with low fat plain yoghourt or 
low fat buttermilk = 1 cup (250 ml) chilled evaporated skim milk and 1 tbsp (15 ml) lemon juice
1 ounce chocolate 3 tbsp (45 ml) cocoa and 2 tsp. (10 ml) margarine
Substituting Egg Whites For Whole Eggs
Changing what you eat and method of food preparation can reduce significantly your blood cholesterol level. If the cholesterol level does not come down after a few months, your physician may recommend a much stricter diet. If, despite your honest efforts, you must take medication, your good eating habits may let you reduce the quantity.
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EATING WELL
ABOUT FATS
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