Even though the holidays are over, it’s still prime time for baking cakes, cookies, and other treats that call for butter or margarine. Which is a better choice?

Butter contains both cholesterol and saturated fat. This type of fat can raise LDL cholesterol, and it’s recommended that we limit our calories from saturated fat to 7% or less. One tablespoon of butter contains 7 grams of saturated fat and 33 mg of cholesterol.

Margarine contains less saturated fat than butter, but it contains trans fat. Trans fat is unhealthy because it not only raises LDL levels, but it also decreases HDL levels. The more solid a margarine is at room temperature, the more trans fat it contains. For example, stick margarine contains the most trans fat, 3 grams in 1 tablespoon. On the other hand, tub or liquid margarine has only 1 to 2 grams of trans fat.

Fortunately, margarine manufacturers are now reducing trans fat levels even further, to less than 0.5 gram per serving. These margarines replace partially hydrogenated vegetable oil with water or liquid vegetable oil. This increases the amount of polyunsaturated and monounsaturated fats, which help to reduce LDL cholesterol, when used in the place of saturated and trans fats.

So, the best choices are liquid or tub margarine that have little or no trans fat and less than 3 grams of saturated fat per serving. In fact, The American Heart Association recommends the use of this type of margarine as a substitute for butter.

For a decadent, yet guiltless dessert that uses trans-fat-free margarine, try our recipe for Blueberry Chiffon Cake.

Blueberry Chiffon Cake

*This recipe was tested using sucralose-based sugar substitute.
1. Preheat oven to 350°F. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto bottom and 1 inch up sides of 9-inch springform pan. Bake 10 minutes. Remove from oven. Cool 10 minutes. Arrange blueberries in single layer on top of crust. Refrigerate.

2. Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.

3. Combine cheeses in large bowl with electric mixer. Beat at medium speed until well blended. Beat in 1/2 cup sugar until well blended. Beat in sour cream, lemon juice and lemon peel until well blended. Beat in gelatin mixture until well blended.

4. With clean, dry beaters, beat egg whites in medium bowl with electric mixer at medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat at high speed until stiff peaks form. Fold egg whites into cream cheese mixture. Spoon mixture into prepared crust. Cover with plastic wrap. Refrigerate 6 hours or until firm. Cut into 16 slices before serving.

Makes 16 servings

Nutritions per Serving:
Calories 183, Total Fat 10g,
Saturated Fat 1g, Protein 2g,
Carbohydrate 21g, Cholesterol 35mg, Dietary Fiber <1g, Sodium 129mg

Dietary Exchanges:
2 Fat, 1 1/2 Starch