Fat-free cheese–better than I remember
I’m trying to remember when fat-free cheese was introduced. Surely it was during the fat-phobic 1980s.
It was horrible stuff.
A few weeks ago while grocery shopping, I saw Kraft shredded fat-free cheddar cheese. I thought I’d give it a try as a way to add a little protein and not many calories to my typical breakfast. Most mornings I scramble one whole egg and several ounces of Egg Beaters, spiced up with chopped onions and green peppers, garnished with a tablespoon of salsa before serving. One ounce of fat-free cheddar adds 45 calories and 9 grams of protein–not a bad way to increase the protein content of breakfast.
Unlike the dreadful stuff I remember from years ago, this cheese actually melts, and the taste is fine. Of course, this isn’t gourmet cheese. But it adds flavor and protein and a very low caloric cost. It’s also great for adding protein to a frozen entree when you’re in a hurry and don’t have time to prepare a decent meal.
When you’re eating five or six small meals a day, that option comes in handy.
