Cool dieting tips

tobias7912 · Sat, November 28th, 2009, 03:27 PM

This is for ppl that cover their foods with things like mayo.
Measured properly, 1tbsp = 100cals.

And 1 tbsp, say when putting on a can of tuna, is not enough.

So I decided to share this with you in case you guys didnt know.
Sour cream (you can add chives, garlic, egg whites, tabasco, tortillas and make a big burrito, doesnt have to be tuna) has 2 tbsp = 60cals.

Thats right, double for less.
I think sour cream tastes great, and if you need something to mask it, 1 tbsp is also fine! 30cals!

Just thought I'd share

Any body have cool tips such as this one??
Thanks
TOBIAS

guava · Sat, November 28th, 2009, 04:23 PM

You can thin your peanut butter by mixing it with yogurt or water if you like, but you have to use it immediately after mixing.

When slightly frozen, evaporated milk can be whipped and used as a substitute for whipped cream.

Cottage cheese can be substituted in recipes that call for cream cheese, such as dips and cheesecakes. You might want to put it through a blender and/or cheesecloth first to improve the texture.
I used to put my cottage cheese in the blender, then strain it, and add cinnamon and vanilla. You can use this as a spread for bagels, or you could thin it with milk or soy milk, whip it up with an electric mixer, and use it as a creamy topping for desserts, fruit dishes, or breakfasts.

More baking tips here:
http://www.diabetic-lifestyle.com/ar...02_cooki_1.htm

Minder Thr33 · Sat, November 28th, 2009, 10:02 PM

I didn't know you could do that with cottage cheese. I have to give those things a try

tobias7912 · Sat, November 28th, 2009, 10:05 PM

Awesome! Keep them coming guys!
Will the cottage cheese become thick? Even 4% is slightly mushy, which is why I ask

guava · Sun, November 29th, 2009, 12:07 PM

Quote:

Originally Posted by tobias7912

Awesome! Keep them coming guys!
Will the cottage cheese become thick? Even 4% is slightly mushy, which is why I ask

Hmmmm... not too sure. It's been a while since I've used cottage cheese. (I'm lactose intolerant) I can't even remember what it looks like anymore. I wonder if you should strain it in a sieve or over cheesecloth before you puree it, if you're looking for more of a thick cream cheese texture after it's blended.

nksmith · Sun, November 29th, 2009, 02:53 PM

When making spaghetti, we like to use spaghetti squash instead of pasta. When you scrape the inside of a steamed squash it takes on the texture of thin noodles and is still very filling.

tobias7912 · Sun, November 29th, 2009, 05:00 PM

I've never heard of this squash thing.
Sounds like a good idea.

I only know of butternut squash, a yellowish long fruit, resembles a fattenned banana.

What's spaghetti squash?
Is it your replacement for spaghetti/pasta?

nksmith · Sun, November 29th, 2009, 07:19 PM

Quote:

Originally Posted by tobias7912

I've never heard of this squash thing.
Sounds like a good idea.

I only know of butternut squash, a yellowish long fruit, resembles a fattenned banana.

What's spaghetti squash?
Is it your replacement for spaghetti/pasta?

http://www.fabulousfoods.com/index.p...&article=19943