Diet butter?

[peanut]

Amy D mentions making a diet butter by whipping 1/3 c. milk into 1 lb. butter. I've made one by mixing butter half and half with olive oil. But this one would obviously have less overall fat.

Has anyone tried it? How did it turn out? Was it good for baking? Or just for spreading?

Jean

[erstbrmom]

I must have missed that page!

[Jeanna]

I have not tried it but if you are buying butter I would suggest Smart Balance 50/50 it is half butter half smart balance spread with Omega 3. We have started using it for cooking since my husbands heart problems and we like it. We use just the Smart Balance spread.

[zakity]

What about putting olive oil on your toast instead of butter?

[peanut]

I don't put any butter on my toast. Does Smart Balance have soy in it? I find I can't use most storebought margarines because they have soy in them, and I react to it.

Jean

[LastDragonfly]

Amy D mentions making a diet butter by whipping 1/3 c. milk into 1 lb. butter. I've made one by mixing butter half and half with olive oil. But this one would obviously have less overall fat.

Has anyone tried it? How did it turn out? Was it good for baking? Or just for spreading?

Jean

I've got to get tightwad back out and read that again!

[Jeanna]

Jean, I checked mine and yes it does have some soy in it. Sorry.
I found this recipe
8oz (2 sticks) room temperature butter.
8oz (1 cup) light olive or Canola oil.
1/2 cup very cold milk

Best if whipped with stand mixer with wire whisk to aerate. Mix butter and oil until well blended. Add cold milk and wipe on high until aerated and uniform color.

Here http://www.thriftyfun.com/tf27446621.tip.html
Hope this helps. Good luck.

[peanut]

I guess I'll stick with replacing butter with oil and fruit purees in recipes. I was kind of hoping to find a way to dispense with butter totally. But with a soy allergy it just isn't possible I don't think. I don't have butter on my toast, but it sure tastes kind of different without it. I miss it... sigh...

Jean

[LastDragonfly]

Peanut,
does Molly McButter or Butter Buds have soy? I prefer BB over Molly.

Retraining the taste buds---like teaching an old dog new tricks--it's work.

[peanut]

I don't know. I'll check. Thanks for the idea!

Jean

[Grainlady]

I just read this recipe in a book this morning and remembered this thread on the subject. I haven't tried it, but thought I'd share it anyway.

Source: Make Your Own Groceries - by Daphne Metaxas Hartwig

DIETER'S STRETCHED BUTTER
Makes 2 pounds

This butter is meant for spreading rather than cooking. Its beauty is two-fold in that it costs much less per pound and it contains just 55 calories per tablespoon with just half the fat content of regular butter or margarine.

1-pound block of butter
2 cups milk
4 envelopes (4 T.) unflavored gelatin
Salt to taste

Cut the block of butter into chunks; let it completely soften in a mixing bowl. Pour the milk into a saucepan; sprinkle the gelatin over the milk and stir to dissolve. Heat the milk and gelatin mixture over the lowest possible heat; stir constantly until the gelatin is completely dissolved; let cool slightly. Gradually, beat the milk and gelatin mixture into the softened butter -- do this bit-by-bit using a rotary egg beater. When all air bubbles have been beaten away, add salt to your taste. Pour the mixture into plastic tubs or containers -- there will be 4 cups of it. Let solidify overnight before serving.

[peanut]

Grainlady: thanks! I even have that cookbook in my cupboard. Haven't looked at it in awhile. Now I'll get it down and dust it off for a closer look.

Jean