Cooking with Flora Light

patchwork_cat

Does anyone make Roux sauces using Flora light or use it in cooking. I always believed that you couldn't cook with it, but was reading an old magazine where they did. Trying to lose weight and wanting more range in my meals.

beckstrous

Hi there, I use it to make roux sauces and it is fine!

newlywed

I use it for most things - including baking cakes. It's fine. Bought stork this week simply because it was cheaper and didn't notice any major difference from using flora light in cakes or hobnobs.

I don't fry with it though - I use olive oil or spray oil for that

patchwork_cat

I really didn't know you could cook with it. Thank you - I did think why don't I just experiment, but thought no doubt an OSer will know and help. I have used cornflour to thicken, but in white sauces it becomes a bit gelatinous by the time I get the consistency right. Also tried the Carr's/Sainsbury's sauce flour ( the Delia one), which is good, but doesn't taste quite the same. Yes I dry fry or use spray for frying, but I can't get my low fat wedges right with spray oil, one of my friends swears by it for wedges, but mine just go hard!

whatatwit

Are you par boiling the wedges first.....I cut mine really chunky and par boil, then crisp them up in the oven.

Ben84

Most the light spreads contain more water and less fat. However, in most recipes it's the fat that is important.

If you can successfully cook with the light spreads, perhaps you could also use normal margarine/butter, but less of it? Perhaps try removing 10% at a time and see how it affects the recipes.