Cheese is a fatty product. While it contains calcium and other healthy minerals, it is often left out of the diet. However, there are cheese varieties that can be classified as low-fat or low-fat. They can be considered as an alternative to a fat-restricting diet.
Instructions
Step 1
Soy tofu cheese, popular in China, Japan, Korea, contains only 1.5-4% fat and belongs to the category of low-fat cheeses. In structure, it resembles feta cheese, although it is made from soy milk. This cheese is rich in proteins and can easily replace meat products. Nutritionists suggest including tofu cheese in the diet of people who are losing weight and the elderly who suffer from structural changes in bone tissue, since tofu is a storehouse of calcium and can prevent diseases such as osteoporosis. In the east, tofu is consumed in combination with vegetables, various herbs, green beans. It is also lightly fried with oyster or soy sauce and a drop of sweet syrup.
Step 2
Cottage cheese (cottage cheese), as it is called in the West, is a mass of granular curd mixed with cream and pressed into a mold. In fact, it is more cottage cheese than cheese, so it is allowed to eat even with the most restrictive diets. The fat content of cottage cheese is from 0 to 9 percent, while it contains only 155 kcal. Protein-rich cottage cheese is recommended for athletes to keep fit, as well as people who are losing weight. Moreover, it can be eaten even at night as an independent dish or added to a vegetable salad.
Step 3
Goudette cheese contains about 7% fat. It tastes like hard Gouda cheese, but with a softer taste. Gaudette cheese is rich in calcium and is easily digestible.
Step 4
Chechil cheese, whose homeland is Armenia, belongs to the dietary varieties of cheese with a fat content of about 5-10%. Cheese is produced in the form of long threads, which are wound into balls or braided. Chechil is allowed to be consumed subject to many diets, for example, the Dukan and Protasov diet. Most often it is eaten as a separate dish, but it is also added to salads or appetizers.
Step 5
Italian ricotta cheese is included in many national dishes. In Italy, it is always served for breakfast. Unlike other cheeses, ricotta is not made from milk, but from whey obtained after pressing other cheeses. This cheese contains about 13% fat and only 49 kcal. Compared to other varieties of cheese, ricotta has an advantageous low salt content, high nutritional value and the presence of vital vitamins and minerals. It is also a source of the amino acid methionine, a hepatoprotector that restores liver cells. Ricotta cheese is soft and tender. It can be spread on a cracker, added to a vegetable or fruit salad, or served with potatoes.
Step 6
Low-fat varieties include cheeses with a fat content of less than 20%. In addition to those listed, this list also includes feta cheese, light feta cheese, mozzarella, dor blue cheese, French Camembert cheese and Finnish Oltermani cheese.
