everything from savory macaroni and cheese to sweet and satisfying milkshakes.
These days, though, many people are watching their weight and avoiding full fat dairy products. Luckily, you don’t have to bypass flavor just to avoid a few extra calories and a couple of extra grams of fat.
Below, check out some simple and delicious recipes that call for low fat milk.
Frozen Hot Chocolate Shake
1 Cup Marigold Low Fat UHT Milk (or alternatively, your favorite brand)
2 Tbsp and 1 Tsp Cocoa Powder
1 Container Whipped Topping (frozen)
1 Tbsp Sugar
2 Tbsp Sweetened Condensed Milk
Blend ingredients in a blender until frothy and well-mixed.
Divide mixture and pour into two glasses. Freeze for about an hour, stir and enjoy!
Lower Fat Macaroni And Cheese
This recipe can’t be called low-fat, because full fat cheeses are recommended. However, using low-fat milk can help the fat content from getting entirely out of control.
6 Tsp Salted Butter
1 lb. Pasta (elbow or other shortcut pasta)
6 Cups Marigold Low Fat UHT Milk (or your favorite brand)
1/2 Cup Wheat Flour
2 Cups Cheddar Cheese (grated)
1/2 Cup Gruyere
1/2 Cup Parmigiano-Reggiano
1/2 Tsp Garlic Powder
1 Tsp Dried Parsley
Salt & White Pepper to taste
Preheat your oven to 400° and grease a 9×13 baking dish with 1 tbsp of the butter.
Boil water and cook pasta until just al dente. Drain the pasta and set it aside.
Using the same pot – wiped dry – melt the rest of the butter (5 tbsp) and add flour to make a roux. Stir vigorously for a full minute or two, then add the milk in four separate pours, stirring well with each addition.
Continue to cook the mixture, stirring now and then. Do not let the sauce scorch. Let cook for at least five minutes.
Next, combine the cheeses, spices, salt and pepper with the milk, butter and flour mixture. Stir well and cook until the cheese is melted and gooey.
Finally, add the cooked, drained pasta and pour into the greased baking dish. Bake for 30-35 minutes, checking the dish at the 20 minute mark to assess how the casserole is setting up.
If the liquid already appears to be mostly absorbed at this stage, bake the dish for only a few minutes more before fork-testing. You don’t want a soggy mess, but neither do you want the macaroni and cheese to be dried out.
When To Substitute Low Fat For Whole Milk
Generally speaking, You can substitute low-fat milk for whole milk in most recipes. However, you may experience some subtle differences in the final product; for example, the richness of flavors and overall texture might not be quite the same due to the lower fat content.
For recipes in which the entire outcome depends on a perfectly smooth, creamy texture and rich, full-bodied flavor, using whole milk or even cream may be the way to go.
Using low fat products will result in a lighter, more airy texture.
When cooking with any type of milk, take care not to burn or scorch it. This results in the milk curdling and separating; though perfectly safe to eat, this can be less than appetizing in both appearance and mouth feel.