How do I cut down on the calories in your recipes without changing them too much? My sister and I were so rude about it that she didn’t bake for us again for 10 years.”If you’re going down the calorie-counting path, you need to be selective with the recipes you’re making, or be prepared to experiment. Fat is there for two reasons, explains Tom Kerridge: “Flavour, and the science of cookery. Alternatively, you could just use less oil, says Ray: “It’s obviously going to change the flavour, but it’s an easy way.”. Fewer calories doesn’t automatically mean a better diet, either; a low-fat vegan cake is still, well, a cake.

Source: The Guardian August 08, 2020 04:07 UTC