I wasn't sure if I should post this here or in recipes, but here I am. Does anyone know how to figure out the points and/or calorie and fat savings by "making over" a recipe (substituting healthier products). Kraftfoods.com has a lot of made over recipes and sometimes they give you the fat and calorie savings and sometimes they don't. Even when they do, I'm not exactly sure how they figured it out. I emailed the site and they never responded, (well at least not yet) so I'm turning to you ladies for help! If anyone has any idea that would be great because I know what to do to lighten a recipe but I want to make sure I'm tracking my points accurately.

Anyone good at doing this sort of thing?

Unfortunately I don't have any advice as I am lazy about conversions and won't make anything that is not a WW recipe with the points listed or a light recipe with the nutritional values listed.

What I do is plug recipes (with no nutritional info) into the WW site (I do WW at home) and it calculates point values for me. Then if it's too high, I tweak it until it's "good" with me. Sounds like a lot of work, but it's really only 5-10 minutes a recipe. Mmm, and so worth it.

Actually all I do really is use the light or 'diet' foods that I like to lighten a recipe. I think that the Kraft Site has the nutritional info and most of the recipes are very, very point friendly.

When I was really energetic (unfortunately I don't have it anymore~new pc) I made a spreadsheet and when I got the pts. for something I would put it in there, then you have the info saved for future use. If you're really handy you can put in formulas to add up and divide for you. I've done the add up and divide by servings for some Rachel Ray recipes and they're pretty good. She uses lots of veggies and olive oil and little bit of butter, which you could easily substitute.