Olive Oil: An essential component of Mediterranean cooking, olive oil is rich in heart-healthy monounsaturated fats. It is good sautéed, roasted, or blended into vinaigrettes.
Avocado: This versatile fruit is loaded with vitamins, minerals, and healthy fats. It is also great as a spread, added to smoothies to give them a creamier texture, or blended into salad dressings.
Pumpkin Puree: Pumpkin puree can replace butter one-to-one in recipes, adding moisture, creaminess, and an earthy sweetness, along with 7g of fiber, vitamin A, and potassium. It's also a good source of carotenoids.
Coconut Oil: Rich in heart-protective saturated fats, coconut oil is stable at room temperature. Use it sparingly because it is high in calories and works well for baking and cooking.
Greek Yoghurt: Packed with probiotics and protein, Greek yoghurt adds a creamy, tangy flavour to food. It is also a great base for creamy salad dressings or a great way to top baked potatoes.
Ripe Mashed Bananas: These naturally occurring, organic moisturising and sweetening agents are really effective in baked goods. They work especially well in butter recipes for pancakes, quick breads, and muffins.
Nut Butters: Almond butter, peanut butter, and other nut butters are excellent substitutes for butter because they are high in protein, fibre, and healthy fats. They taste especially good on toast or sandwiches.
Applesauce: Compared to butter, applesauce adds moisture and health benefits to recipes. It is a great baking ingredient that can be used to reduce fat by replacing butter.
This content, including advice, gives generic information only and is in no way a substitute for a qualified medical opinion.