Try these tips!
Thicken soups and stews by puréeing some of the vegetables cooked in them.
Use yogurt in place of sour cream or crème fraîche. Even in their low-fat versions, the new Greek-style yogurts are very thick and satisfying.
Make your own homemade ranch dressing out of buttermilk mixed with a little low-fat mayonnaise, minced garlic, and chopped fresh herbs.
Top the fish, meat, or chicken with a vinaigrette instead of a cream sauce or a flour-thickened gravy. It may seem strange to put a room-temperature sauce on top of a hot entrée, but the contrast between the protein and the sharp vinaigrette is pleasing. Use balsamic vinegar. The usual ratio for a vinaigrette is 3 parts oil to 1 part vinegar, but you won’t need that much oil when you use balsamic vinegar. And any vinaigrette can be stretched with a little water to lower the fat content per portion.
Try horseradish, mustard, and tomato salsa as low-fat sauces.
Roast cut-up vegetables in a hot oven to concentrate their flavors and bring out their natural sugars. They will not need any butter.
Use chicken broth in place of cream or whole milk when making mashed potatoes.
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