Kristin's recipe is a take off on the old Laurel's Kitchen recipe for 'better butter'. We've been making it for years. Yes, it's still butter, still at around 100 calories per tablespoon, but you will use so little compared to regular butter or margerine.
All the supposed 'heart healthy' spreads out there are full of chemicals used to make a processed food that is palatable to Americans (the formula's used are different for each country). I'll stick to butter, which is just cream, and virgin olive oil, which are two things that you can buy that are not overprocessed.
1/2 pound butter (two sticks)
1 cup virgin olive oil (get a flavor you like)
2 teaspoons salt, if you like
1 tablespoon dried milk (for flavor, delete if you wish)
1 teaspoon lecithin granules (for stability)
Whirl together, put in plastic containers. It keeps for quite awhile, but you can't leave it out on the counter, as it will soften and separate.
BTW, we use a lot of butter and oils in our cooking. Neither of us have high cholesterol, even though both of our families have terrible cardiac histories.
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