Trying to cut fat?

Lighten up a recipe with buttermilk. Most commercial buttermilks only have 1 to 2 percent fat, which makes it a healthier alternative to whole milk or cream. Use it in sauces or mashed potatoes. Even though it is low fat, it has a very rich taste. It's fermented with cultures which makes it thick, creamy, and tangy! If you do decide to use buttermilk in a sauce, try adding chicken broth to reduce the sour taste.