Low fat describes a way of eating that deliberately reduces the fat in recipes and meals, above all saturated fat.

Origin

The approach has been popular for decades. In the kitchen it matters not only how much fat you use but which kind ends up on the plate. Fat carries flavour and helps the body absorb fat-soluble vitamins.

How to

Save fat where it is barely noticeable: roast vegetables instead of deep-frying, replace cream with yoghurt or vegetable purée, and stretch sauces with stock instead of butter. Season boldly with herbs, lemon and spices so nothing tastes bland.

Common mistake

Low-fat ready-made products sometimes make up for the missing flavour with sugar or additives. Checking the ingredient list pays off.

Related terms

High Protein, Omega-3 Fatty Acids, Meal Prep