“It’s time to cut back on the butter.”
A dreaded sentence no one wants to hear, especially when it comes from your physician.
If you need to cut back on saturated fats – including butter – to help combat high cholesterol levels, you can make your heart-healthy transition easier by switching to Carotino Red Palm and Canola Oil. It’s a non-hydrogenated, cholesterol-free cooking oil that is derived from the Malaysian palm fruit. One of the best things about palm fruit oil is that it contains almost equal amounts of unsaturated fats and saturated fats. Because of this balanced composition, it has almost no impact cholesterol levels.
The transition is easy because you can use it in all of your treasured recipes! Whether it’s frying, sautéing, roasting or even baking, Carotino is very versatile. By substituting it for butter in cake and muffins, your treats will not only be more decadent, but will also contain powerful antioxidants. It’s a great feeling knowing you can improve your home style favorites by giving them an added nutrient boost.
Check out our recipe page to learn how you can use Carotino for all types of cooking. We have multiple mouth-watering recipes, all of which use our heart-healthy oil. If you’re looking for something to satisfy your sweet tooth, try the chocolate and banana muffins. By substituting butter for Carotino oil in this recipe, you don’t have to feel guilty! Here’s the recipe below:
Chocolate and Banana Financiers
- 2 very ripe bananas
- 4 tablespoons Carotino oil
- 4 tablespoons honey
- 4 tablespoons sour cream
- 6 egg whites
- 50g/1.8 oz caster sugar
- 200g/7.1 oz almond meal
- 50g/1.8 oz self-raising flour
- 25g/0.9 oz chocolate chips
Puree the bananas, Carotino oil, honey, sour cream and egg whites together in a blender. Transfer to a bowl and fold in the sugar, almond meal, flour and chocolate chips. Spoon into paper muffin cases and bake at 170º C/338ºF for 13-15 minutes. Sprinkle with icing sugar before serving.