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Lower-Fat Eating? Butter Buds to the Rescue!
by Alice Osborne
 We want to meet the needs and interests of ALL our readers. Some of us are “the richer, more decadent the better” types (hence the “Orange Bread Pudding” recipe in the Cooking Fun column). And some are wanting to eat a little (or a LOT) healthier. So it is to this last group that we devote this information.
 We’ve experimented with Butter Buds, a product meant to help us lower our fat intake and still enjoy good flavor. We found these on their Butter Buds website. Here are a few of their recipes that won rave reviews:
Blueberry Muffins
makes 1 dozen muffins
 2 1/4 cups all-purpose flour, divided
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup low-fat milk
1/4 cup liquefied Butter Buds® Mix
1 1/2 cups blueberries
Preheat oven to 400°F. In large bowl, combine 2 cups flour with sugar, baking powder, and salt. Stir in egg, milk, and Butter Buds until just moistened. Rinse and drain blueberries; toss with remaining flour. Gently fold blueberries into batter. Spray twelve 2 1/2-inch muffin pan cups with nonstick coating agent, or line with paper liners. Spoon batter equally into prepared muffin pan cups. Bake 20 to 25 minutes, or until golden brown.
 Download this recipe.
Carrot Raisin Bread
2 eggs
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1/4 cup liquefied Butter Buds® Mix
11/4 cup all-purpose flour
1/4 cup rolled oats
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup shredded carrots
1/4 cup raisins
Preheat oven to 350°. In large bowl, beat eggs with electric mixer until very light and frothy, about 2 minutes. Add sugars and continue beating, about 3 minutes. Blend in Butter Buds. In separate bowl, combine flour, oats, baking powder, salt, and cinnamon. Add gradually to egg mixture. Stir in carrots and raisins. Spray 9x5-inch loaf pan with nonstick coating agent. Bake 45 to 50 minutes, or until toothpick inserted in center comes out with a few crumbs attached.
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Mock Hollandaise
(makes 1 C)
 1 cup Butter Buds® "Mayo" (see separate recipe)
1/4 cup hot water
2 teaspoons lemon juice
Combine all ingredients and mix well. Serve warm over broccoli, asparagus, or Eggs Benedict.
Download this recipe.
Butter Buds® "Mayo"
(Makes 1 cup)
1 packet Butter Buds®
1/4 cup instant non-fat dry milk
2 tablespoons hot water
1 egg white
1 tablespoon distilled white vinegar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 cup vegetable oil
In small bowl, combine Butter Buds, milk, and water. In separate bowl, beat egg white until foamy. Blend in vinegar, mustard, and salt. While beating, slowly add oil, then contents of first bowl. Chill at least 1 hour. Use as base for dressings and dips.
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Eggs Benedict
(serves 2)
 4 eggs
4 slices (4 ounces) cooked turkey breast
2 English muffins, split and toasted
1/2 cup Mock Hollandaise (see separate recipe)
1 tablespoon chopped fresh parsley
Poach eggs. Place 1 slice turkey on each muffin half and top with 1 egg. Spoon 2 tablespoons Mock Hollandaise over each egg. Garnish with parsley.
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Note: By using only the whites of the eggs, you will save 115 calories.
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