• Put gravy drippings in the fridge or freezer, or add ice, then remove the hard layer of fat. Or soak up the fat by dipping with a dry bread cube or paper towel or buy a gravy separator. Lower salt bouillon or soup stock with fat removed can be thickened with flour or cornstarch to make gravy as well (1Tbsp thickener to 1 cup liquid).
  • Evaporated skim milk makes a rich “cream soup or sauce” that is low in fat. Use 1 Tbsp cornstarch and 1 tsp low sodium bouillon granules to each 1 cup of milk to make soup. Since evaporated milk has less water it feels “richer”. Reconstituted skim milk works well in rice and tapioca pudding.
  • Low fat yogurt works well in place of sour cream in sauces and dips. No-fat sour cream does not have the rich texture the plain yogurt has when heated. Note: plain skim milk yogurt works great in stroganoff recipes.