Maybe summer is coming, but my fb is full of photos of stuff cooked by my friends, with comments like “I replaced the butter with oil to make it lighter”. Following are photos of an anemic shortcrust pastry, obviously filled with Nutella.
There are people who have light cooking blogs where they replace sugar with honey , but then make sweets with three hundred grams of flour and 150 grams of seed oil.

But the traps of this fake light kitchen are not only in the homemade food, which is indeed the least insidious. Some time ago a research by Altroconsumo established that some foods that had the light or light labels were anything but dietary.
In particular, the adjective light causes the conscientious mother to buy cereal croissants from a reputed brand, believing they are healthier. Or that we buy jam “with fruit sugars only”, when it would be enough to read the nutritional tables to discover that strangely it has the same calories as normal jam or even a lower percentage of fruit.

But let’s get back to us, modern Grandmothers Ducks.
To dispel some myths and unravel the clouds, I am writing some tricks that will allow you to make a light kitchen without effort.