Confession time. I am a fat American. In my defense, I do have an out of wack thyroid but I have been chubby my whole life so the thyroid just added to that.
I enjoy cooking and have always tried to reach a nice balance between rich and sparce when it comes to fats (cheeses, creams, oils...) but now I realize that I need to change my habits because normal cooking habits just aren't working.
yeah I know, a long way to come to the point. I have started subbing lowfat yogurt in recipies that call for cream, sour cream, mayo, parmesan...
Each instance is at least a 50% replacement but in some cases its as much as 80%! These recipes are turning out fantastic!
Tuna salad 20% mayo, 80% yogurt.
Mashed potatoes I subbed for half the butter and all the sour cream! People RAVED about these potatoes. When I told them it was yogurt they were shocked.
I always add parmesan cheese to my spagetti sauce. Subbed 50% yogurt. It tasted fantastic.
I started this as a diet aid. I am switching full time to these variations as they taste fantastic.
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.