For potatoes, low fat sour cream blended with olive oil and sauteed (and drained) leeks is really nice. I don't think anything other than butter tastes like butter though.

I refuse to eat margarine or any of the fake butter products, so I just use less butter.

I rarely use butter on veggies anymore, I've never used butter on pasta. I only use butter on the occasional baked potato, never on mashed.

I also don't use it on sandwiches any more. I have learned to like just a bit of mustard on the bread.

I agree with Jessica, there really is nothing that tastes and performs like real butter.

Linda

Would this be helpful? I've tweaked a recipe for a buttery spread that has the flavor of butter combined with the "heart healthy" attributes of oil. It doesn't have any weird ingredients at all. Because it's a spread, it can't be used in baking, but it's fine on bread products, cooked vegetables, and for light sauteeing.For example, I use it for scrambled eggs. You can easily cut the recipe in half too.

Low Sodium, Low Cholesterol, AND Low Calorie Butter Spread Recipe

1pound butter
(I use 2 sticks salted & 2 sticks unsalted, resulting in an extremely lightly salted finished product.)
1 cup light flavored vegetable oil of choice
1/4 - 1/2 cup water (room temperature)
4 tbsp. dry skimmed milk (optional)
1 tsp. liquid lecithin (optional)

Whip softened butter with electric beater until fluffy. While still beating, dribble in the oil. Dribble in lecithin & beat. Stop every once in a while to push down mixture with rubber spatula. Dissolve dried milk powder in water. While still beating, dribble in the water mixture. Stop every once in a while to push down mixture with rubber spatula. The mixture will be very fluffy.

Transfer mixture to a container and freeze for about 20 minutes to firm it up. Then keep refrigerated. Do not leave at room temperature for very long, because it might break down & separate.

I wrote on my blog about all my experimenting with this spread and I listed the URL below. Obviously, the more water you use, the less calories per serving. Lately I've been adding about 2 tsp. of ClearJel to 1/2 cup of water along with the dried milk. The ClearJel thickens the water somewhat and serves as an emulsifier too. It results in a very creamy texture yet doesn't create any problems when cooking.

Here is a link that might be useful: Homemade Buttery Spread

shambo - yes this is very helpful. I didn't evenknow there was powdered dry skim milk.
Thank you for the link to your blog. I just glanced at it. I will be reading it all.
My DH had unexpected heart surgery month ago, so our food life has changed. Like you, I am a very good cook. He does not have high BP so the salt is not as big an issue, but it has been eliminated as much as possible. I appreciate you sharing your recipe with me.

My grandmother uses Smart Balance but personally I think butter is far more healthful than artificial butter substitutes. The key is the use it in moderation.

If I was really pressed to consider a substitute I might try a demi glace. Foods like potatoes, collards, spinach etc taste better if you add a bit of meat flavor. Demi glace is a stock boiled down to a thick paste used to make gravies and sauces. I would check to find a brand that does not add salt during the reduction process.

I have to add the opinion that less of the real thing is better than more of a substitute. Many old timers grew up with butter, bacon and eggs and lived long lives. I think natural things in moderation is better than chemicals. Cut back but enjoy the good things in life. Not a one of us is going to get out of this thing called life alive.

Duane

Olivio. It comes in a tub like soft spread and is made from olive oil. It is recommended by dieticians for people who shouldn't have butter. It's not available in all stores. Publix carries it.

I like the Brummel and Brown spread that's made with yogurt. Jim likes his Smart Balance, but I find it waxy and not good at all.

If you have heart disease, or are concerned about cholestorol or saturated fats, yes, use Smart Balance or Smart Balance light. It has the added benefit of added Omega-3 fatty acids which help with inflammation, which leads to heart disease. I think I even saw a stick that's half Smart Balance and half butter, if I ever see it again I'm going to switch to that for baking when coconut oil isn't quite right.

It doesn't taste exactly like butter, but it's pretty good on toast, and your heart will thank you.

It's great that lots of people eat loads of saturated fats and live long healthy lives, but not all of us are blessed with such "hearty" genes. You are to be commended for making heart-healthy changes to your diet.

AM

Thanks for these suggestions - AM it is heart disease we are contending with - DH - serious issues, so it is the cholesterol,saturated fats and trans fats he needs to eliminate. I find the butter the only real problem. We already ate pretty darn healthy (which is the really scary part)so, we really have to eliminate as much saturated fat as possible. What is acceptable for a healthy heart could be deadly for an unhealthy heart.

I have HB and on one occasion had my cholesterol go way up. The doctor tried to put me on the old L____ drug and I said "no way", bad bad bad!! I'll take care of it myself. And I did.

I cook all vegetables with olive oil, except broccoli - it just won't work without butter or cheese. And for a short while, I cut out most of the cheese (love the stuff). And ate mostly the cruciferous veggies. When the blood tests were done 6 months later, the cholesterol had dropped way below normal. (no added exercise either)

I agree with Duane on the issue. And Arabella, thanks for the info on Smart Balance. I'll try that on toast!!

Don't believe the commercials for the drugs or your doctors on the cholesterol drugs... The best thing is read, read, read - be informed on all the side affects, etc.

And you might want to visit Dr. Blaylock's wellness report website - blaylockreport.com - I think it costs about $15 a year, but it's well worth it.

Beth

I use the Brummel and Brown with yogurt WHEN I need to 'butter' something.
I cook with olive and canola oils exclusively. Real butter is a very occasional treat!

About a year and a half ago, I switched from a very high fat/high carb diet (whole milk, real butter, lots of bread and pasta) to a much healthier high veggie, lean meat, high fiber, low fat diet. My cholesterol dropped from 240 to 180 in less than six months. Triglyderides also way down.

Luckily, we like all this stuff!
I'm not advocating, but the general principles followed by weight watchers are great.

Try googling the weight watchers forums and see what those folks are eating. Good ideas there for lots of substitutes.

Good for you in taking control of your diet and health!

Deanna

I'm surprised to not see EarthBalance spread mentioned. I just found bricks at Whole Foods in addition to the tubs that I was already buying. My problem isn't the cholesterol or the fat, but rather the dairy products in butter. I think that this brand offers better taste & texture than Smart Balance and no dairy. They have many options, Trader Joe's carries two of them, but from their website, it's obvious that there are many more products.
Good luck, diet changes are hard, but a fact of life for most of us as we grow older.

Here is a link that might be useful: EarthBalance

I haven't tried the EarthBalance, but I def. will on your suggestion. I don't make it to Whole Foods too often, so I'm limited with the selection at Stop N Shop.

Great job, Beth and Deanna! Changing your diet has such a huge impact on your health. I'm ok about diet, but not nearly as on top of it as I should be.

Mago - did your MD give you information on the DASH diet? It's not just about lowering sodium and saturated fats - it's also about increasing Potassium, Magnesium, Calcium and fiber. One important thing is that the studies that have been done have shown a positive influence from these elements only when consumed in foods. A supplement does not have the same impact. In fact, some studies have proposed that the positive results from the DASH diet are most likely a synergistic effect of increasing K, Mg, Ca and fiber while making reductions in sodium and sat. fats. So, it all works together. That's why whole veggies are so vital.

Good luck to you. Your husband is lucky to have you cooking for him!

AM

I am very lucky~
I have both a Whole Foods (new & huge & overwhelming) and a Trader Joe's and I mostly shop at a locally owned grocery store that will order anything available from their warehouse. They have real butchers & bakers. They will grind special cuts (except poultry)so I am able to get the very leanest beef ground to make chili, taco, etc. They used to make turkey sausage for me, I need to ask about that again.
Rambling - sorry.....back to butter.....I asked here to get the specific brands you liked for me to try and I thank you for your responses. I will buy all the brands you recommended and see what works.

AM - somewhere I read of the DASH diet - not from the DOCs.
His blood work from the hosp showed he was low in an element - maybe Mg. When I asked about diet to follow, one cardio doc recommended the Mediterranean Diet or South Beach. DH is not overweight - is a lap swimmer - he says these blocked arteries (too many for a bypass-yikes)probably started when he was 15. I'm sure he could tell after talking to me, that we weren't 'fast food junkies', so the diet conversation was pretty quick - I said eliminate sat fat, trans fat, and salt - he said yes. So, I have to cook intelligently.

I will look into Weight Watchers - I had forgotten about them! And the DASH diet - I have read so much in such a short amt of time, I just couldn't do the butter thing alone~ LOL ~ I wanted real opinions from real Foodies!

I am a believer that you have to be informed. Thank you all - if you have more suggestions - I will read them. Maybe one day I'll be able to return the help.

We are big fans of I Can't Believe It's Not Butter. I use the spread (the Light version) on toast, veggies, to make eggs, to make garlic bread -- whatever. We also pop fat free popcorn and use the ICBINB spray. You can spray it about 10 times before there is any fat or calories!

I do use butter for baking cookies but it has zero redeeming qualities as far as diet and health. With DH's high blood pressure and cholesterol, I just assume he never eat real butter (or margarine) again!

Big butter fan here....I like Land O lakes light butter in the oval tub with the green top! Kids even like it!

Interesting thread, good info; we have good margarines in Canada, I wish I'd find them in the u.s., Becel comes to mind.

I'm waiting for results of my recent cholesterol bloodwork, 6 months ago Doc and I agreed that I would lower the bad one instead of looking at drugs. DH got off lipitor recently, what I read about it proved me right, I definitely don't want to take it.

I cut out half of my sweet consumption and lost 4 pounds, I sure hope my new numbers reflect this.

When my parents were living, they were both were put on BECEL for heart and cholesterol problems by their doctor. It's the healthy butter substitute used in Canada which is sold in Spain as FLORA and in USA as PROMISE. Many Canadians have been using it for years, including other members of my family.
Here's the USA website.

I use olive oil drizzled on bread or vegetables and to us it now seems like melted butter.
I have also used ripe avocado or mustard thinly spread on bread instead of butter.

SharonCb

I've tried all of the substitutes and I don't like any of them. The ones combined with water make toast too soggy, so there's a texture thing combined with the flavor.

I don't butter vegetables anyway, I like them without, but I have not learned to eat bread or toast plain. So, I've switched to jam on toast most of the time, I make my own low sugar spreads and so can control the sugar and calories that way.

Broccoli I like drizzled with a bit of sesame oil and sprinkled with sesame seeds, better than butter. Baked potatoes get topped with homemade yogurt, made with low fat milk. I've learned to just top pancakes with maple or fruit syrup and skip the butter. My family buttered muffins, biscuits, corn on the cob, bread, pancakes, fried mush, oatmeal. Yup, oatmeal. You name it, it got buttered. No wonder Dad had all those heart problems.

I still bake with butter, but I've even learned to bake bread without it. If my bread recipe calls for milk, I use skim and it works fine. Canola oil instead of butter, or depending on the bread, olive oil, and the bread still tastes the same. Cream soups get milk, not cream, as do scones. Ganache, though, that needs cream.

Good luck, mago, it's definitely a change but you'll get used to it and your taste may even change. You'll pick up an ear of fresh corn and wonder why in the world you covered the wonderful taste with all that butter. Maybe.

There are also good recipes at Cooking Light.com, Eating Well.com, EatBetterAmerica .com, HeartHealthyLiving. com. There are more, but these seem to have the recipes that work best for me. I've also started using Clean Living, they are on line but have more recipes in their printed magazine. They are a bit extreme in some of their recipes, but many are good.

Annie

Sharon, you've convinced me to give the olive oil another try on toast. My brother said that he can no longer tell the different either. Of course, cinnamon and honey have become very healthy favorites here if you like sweeter stuff.

I would like to recomend the Earth Balance that we get at TJ's or health food stores. I have a really hard time with the "fake" smell and taste that most of the spreads add to products. Olivio is also great, but I have't found it since moving to Oregon. The non-dairy aspect of both of these are a plus. Nanny