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5 Ways to Cut Fat, Calories in Holiday Recipes with Mountain High Yoghurt
Belly shaking like a bowlful of jelly? Avoid the pitfalls of overindulgence by reducing fat and calories with these easy
winter holiday cooking tips from Mountain High Yoghurt.
Denver, CO (PRWEB) December 15, 2010. The long-held belief that the average American gains five to seven pounds between Thanksgiving and New Year’s was recently determined to be a myth. In fact the average weight gain is one modest pound. Unfortunately, that pound tends to stay on until another joins it the following year. Over time, waistlines and arteries suffer. Fortunately, with the right substitute ingredients, healthier versions of holiday recipes, with reduced fat and calories, can taste like the real thing. Mountain High Yoghurt offers these healthy tips to cut fat and calories in recipes to avoid holiday weight gain.
1.) Appetizers: Substitute yoghurt for sour cream or mayonnaise. When the appetizers come out, the battle for restraint is often already lost. Plain Mountain High Yoghurt makes them healthier by replacing
the sour cream or mayonnaise. “It’s thick, creamy and tastes just like sour cream,” says Registered Dietician and Chef Stephanie Green,
“but
it’s also a great replacement for mayonnaise in salads and dressings.”
2.) Soups: Replace heavy cream. Nothing comforts on a cold night
like warm velvety soup, but heavy cream layers on saturated fat.
“Replace the cream with equal amounts of Plain Mountain High Yoghurt
to add body and creaminess while cutting fat, calories and cholesterol,”
suggests Green. 
3.) Potato Dishes: Replace sour or heavy cream with yoghurt. “Everyone loves the creamy richness of sour cream mashed potatoes, for instance, but whole milk plain yoghurt offers the same flavor profile with 80% less fat, and 66% less cholesterol,” Green says. Using Lowfat or Fat Free yoghurt reduces cholesterol and fat grams even more. Au gratin potatoes get their flavor from heavy cream, which can also be replaced with yoghurt. The Mountain High Yoghurt make-over of the ever-popular Potato Casserole is another option, available on the company’s website.
4.) Desserts: Substitute vanilla yoghurt for whipped cream. A dollop of vanilla yoghurt is lower in fat and adds beneficial probiotic cultures that support digestive health. “It not only cuts calories, it helps you digest your feast,” Green says.
5.) Cookies/baked goods: Replace oil with yoghurt. A great shortcut
to cutting fat in baked goods is to reduce the oil or shortening. Potato Casserole gets a make-over
Replace three-fourths of the oil or shortening with yoghurt. If a cake with Mountain High Yoghurt
recipe calls for 1 cup of oil, for example, use ¾ cup of yoghurt and replacing the sour cream to
only ¼ cup of oil. Use Plain for savory recipes, Vanilla for sweets. reduce fat and calories.
 Whole milk plain yoghurt offers
More recipe ingredient substitution tips and comparisons can be the same flavor profile as sour
found on Mountain High’s web site at cream, but with 80% less fat,
mountainhighyoghurt.com/healthbenefits/substitution.html. and 66% less cholesterol.
About Mountain High: Mountain High’s refreshing taste and
smooth and creamy texture has made it the best-selling quart-sized yoghurt in the Western United States. This premium-quality yoghurt uses only all natural ingredients, including rbST-free milk. It contains NO artificial sweeteners, colors, or flavors, and NO high fructose corn syrup. Every serving of Mountain High contains billions of the live, active, and probiotic cultures L. acidophilus, B. bifidus, and L. casei. More information at http://www.MountainHighYoghurt.com.
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