Dairy Products and Eating Healthy

These products are found in many forms, many of which have less calories, fat, sugars, and sodium. Use skim or lowfat milk in soups, puddings, baked products, or sauces for casseroles. Try undiluted evaporated milk as a substitute for cream.

Use plain lowfat yogurt or whipped cottage cheese as a substitute for sour cream in dips or salad dressings. Drain plain lowfat yogurt in a strainer lined with cheese cloth, season the drained yogurt with herbs, and use as a spread in place of cream cheese. Substitute plain lowfat yogurt for some salad dressings or mayonnaise in recipes. Add unsweetened fruit to plain yogurt for a dessert or snack.

Try lower fat cheeses, such as ricotta, mozzarella or lowfat process cheeses (check label). Use cheeses low in sodium. Natural cheeses vary widely in sodium, but generally contain less than process cheeses, cheese foods, and cheese spreads. "Low sodium" cheese is available. When cooking with cheeses you can usually reduce or omit salt in recipes. Add cheese last so it does not become tough and stringy during cooking.

Also use "Vegetarian Cheese" that does not contain Rennet, which comes from a Calf's stomach.