Make Your Own Spreadable Butter
You don’t have to live on a farm or own a churn to have fresh, soft butter for your toast
Butter stays fresher when kept in the refrigerator, but cold butter can really tear up a piece of toast. Make your own spreadable butter by blending 2 sticks of softened butter with 1/2 cup of canola or extra-light olive oil in your blender until smooth. (Add a pinch of salt if the butter is unsalted).
This all-natural butter blend tastes like butter but is lower in saturated fats, higher in heart-healthy monounsaturated fats, and–best of all–is spreadable straight out of the fridge. (Note that it’s not lower in fat or calories than regular butter.)
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About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.
