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Homemade Spreadable Butter

We’re trying to decrease our fat intake. I have come up with my own “recipe” for spreadable butter. In a blender, I combine 8 ounces of a good-quality olive oil and 8 ounces of butter. I blend them, then pour the mixture into a bowl, cover it and refrigerate. I spread this on toast, serve it over vegetables, etc. Am I doing my family any favors with this adaptation? —J.J., Sheridan, Oregon

Good for you for experimenting! Your combination of butter and olive oil produces a spread that has less saturated fat, cholesterol and sodium than pure butter, while it boosts the more favorable monounsaturated fat. However, your spread has slightly more calories and total fat than butter—that’s because the olive oil is 100% fat, whereas butter contains 80% fat and 20% solids and water. Here’s the nutritional comparison: 1 teaspoon of your spread contains 37 calories and a little over 4 grams of fat (1.5 g saturated fat). A teaspoon of butter has 34 calories and just under 4 grams of fat (2.4 g saturated fat).

 
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