The older I get, the less likely you are to find ostensibly diet products in my kitchen. One of the lessons that I have learned over my years of Weight Watching, of which I still need to remind myself on a regular basis is, I never need as much food as I think I do (i.e. I am fundamentally greedy) and another is that quality is almost always better than quantity. It is for this reason that I have stopped buying low fat plastic spreads – I eat real butter, just in a measured way. And, much as I am a fan of their eating plan, I very seldom purchase Weight Watchers branded products. I just don’t like them that much.
Of course there are exceptions. While my aim is that the recipes and products that I talk about on this blog are healthy-living friendly rather than expressly designed for us slaves to the calorie counting, I do sometimes have to bend my own rules, especially when it comes to dairy. Take the asparagus cream pasta I made last week for example – I used Elmlea, a cream alternative, which, the website tells me, is made of buttermilk and vegetable oils. I sometimes choose reduced fat cheese for cooking with and I almost always eat reduced fat yoghurts rather than the real deal. You pick your battles, depending on your taste. And I don't think that there is anything wrong with a bit of compromise.
The actual point of this post was to enthuse about a new product I have stumbled across, after years of reading about them on American food and dieting blogs – sandwich thins ( and I should add at this point that I pretty sure that no one in the Warburtons marketing department knows I exist, particularly as that last line sounds a bit like marketeer speak.)
The thins are 3 pro points each and, I think, around 100 calories. And, as I discovered at breakfast time on Sunday, they are just about the right size to accommodate a fried egg (done in just the merest teaspoon of oil). Hurrah.