that tastes good and don't melt into water when put onto toast.

i need to cut down, pretty difficult because of my limited diet, but the one thing I want to cut out is butter from toast, but most of the low fat alternatives I found seems to not taste right or just melt into a watery mess.

So anyone know of some alternatives I can try?

I am not cutting butter out of mash spuds, no way

Cheers peeps.

How often do you eat toast that you think it will make a difference?

I was born at a time when butter and lard were the primary fats used in everything and we didn't have an obsesity problem in this country then. A butter substitute will processed to within an nth of its life and will have no health benefits whatsoever.

Natural foods in moderation is my recommendation.

EDIT: I will add this, though it isn't a long-term recommendation, adapting to using no fat at all may not be as hard as you imagine. I once went out with a body-builder who used to cut all fat from his diet prior to competition season, so I went without too. To this day I have never reverted back to having butter on my baked potatoes and would be quite happy having sandwiches without butter too if the fillings would stay in place without it

I tried all sorts but then thought many are half fat so why not just cut my consumption in half which is what I have done. All the lovely taste less of the calories.

stop buttering sandwiches and save it all for your toast.

[that`s a serious suggestion that works for me].

don't give up butter. there are lot's of other ways to cut down.

and use unsalted, rather than salted. once you get used to it, you will never go back.

If you have a look around the internet you'll find that butter is no longer considered the 'demon' food it was, in fact it offers a lot of health benefits. The only alternative I've found anywhere near acceptable is Lurpak spreadable and we keep a tub in the fridge but rarely use it as I prefer the taste of butter far more.

For things like sandwiches you can use a smidgen of olive oil on the bread, spread the oil thin, rub over with fresh garlic....perfect with ham or even cheese. You could try rubbing the bread with half a sliced tomato, again good with cold meats and cheese, even nicer if you do the tomato and garlic rub. I'd suggest cutting down the times you use butter rather than removing it from your diet.

Nowt wrong using lard or beef dripping in cooking either, just don't use it everyday...chips cooked in either are simply light years ahead of those cooked in oil.

Low fat spreads are full of trans fats and best avoided. Use olive oil as a healthy alternative, or none at all if you're wanting to lose bodyfat.

Read post #6

Flora buttery. Makes the lightest sponges in baking, and tastes delicious on toast.

Nothing wrong with butter, especially in moderation. Marketing people pushed us all towards Margarines and alternative spreads. Full of rubbish. Just use a little less than you do now.

How much toast are you eating that you feel cutting the butter out completely will make a big difference? You would probably be better off cutting the 'fat' from other foods, depending on your diet of course.

I agree with pretty much everyone else. Unless you eat piles of toast every day and slather on the butter, you might as well continue to enjoy it, as it's not going to make a lot of difference to your diet. There are other, better ways to cut down on saturated fats (which is what I assume you are doing).

I agree with those who say not to replace butter with chemically enhanced frankenfoods. You need fat in your diet. Most of your cells contain fat and its essential to good brain function. If weight is the issue then cutting down on the mashed spuds and bread at times of the day when you have little or no chance of using the carbs would be far more beneficial than cutting butter.

Food for thought (excuse the pun)

http://www.youtube.com/watch?v=evcNP...has_verified=1

Yes I agree with post six

That's personal preference though, as I much prefer chips and roasties done in oil compared to lard or dripping.

OP, I agree with the others saying reduce the quantities rather than switch to low fat alternatives. Now and again I quite like a bit of Philadelphia on toast, makes a nice change and tastes quite good, especially with a little mashed avocado. You could try something like that to mix it up?

Half fat anchor spreadable is ok - but tbh when I want to lose a few pounds, I just have dry toast or a small scrape of peanut butter. The trouble with any butter at all is that it is too moreish!

God I loathe unsalted butter - have picked it up by mistake a couple of times and boy was I mad when I got home. Tasteless grease is all it is !

What do you need to cut down on exactly and what is your limited diet?

I've cut out all bread, pasta and any other wheat stuff and have found the change amazing. Full of energy, no bloating.

I still drink wine a couple of evenings, still have the odd choccy and occasional packet of crisps, apart from that no change to diet - I have roast spuds in goose fat every Sunday. I am full of energy, have no bloating and have lost about a stone without even looking. Miss yorkies tho

(although I guess having no bread means no butter so it might be that..?)

wheat free:
http://www.dietaryspecials.co.uk/glu...hire-puddings/

I'm allergic to cow's milk so avoid butter because I have to.

The best alternatives I have found are both from the Pure dairy free range - either the soya or the sunflower one. The sunflower one I think tastes more "buttery" than the soya one but the soya one works better for cooking.

A preference shared by many Look at the new popularity for cooking with Goose fat. We've had friends (and a lot of my childrens friends) who all say 'wow' when they try my chips, roast or sautéed potatoes, sadly many of the youngsters had no idea what lard or beef dripping was until I educated them

I can see why this means so much to you.

Food education is vital, my children are lucky in that I'm a truly fantastic cook and they have taken well to cooking themselves, both were very popular at university with the wonderful food they both made.

Eight adults coming for lunch on Sunday

PMSL

I'm not sure what relevance this has to liking dripping and goose fat? Like I said, personal preference. It doesn't matter that its popular, myself and friends and family prefer the taste of them cooked in oil, plus I know a number of veggies so it's another reason not to use such products. Food education is about a lot more than following what tv chefs do.

Cheers peeps, decided not to cut butter out, I only have two to four slices of toast a day, breakfast and supper. gone for wholemeal bread more.

As I said my diet is pretty limited, because I don't like a lot of stuff, I don't eat fruit or veg, which don't help, I do drink fruit juice.

I have cooked chips in Dripping a couple of times and yes it is really nice, but these days I tend to avoid deep frying unless I have something from the chippy which is only about once a month.

I cook my chips when I have them in the halogen oven, so only a tablespoon of olive oil.

As for lard, I have not used lard for years, I got no reason to use it.

I will still use Olive oil spread on my sandwiches for work mind you.

Gosh, all that talent and so modest too!

As Christian says, what does all this have to do with personal preference. I've eaten chips and roasties cooked in all sorts of ways, including in goose fat, and I still prefer them cooked in oil. Personal preference NOT poor education. There's absolutely no reason to be so condescending.