I keep a can of Molly McButter in my overhead cabinet at work. I also have a can of it at home. These butter flavor sprinkles are great for puting on potatoes, rice, vegetables, etc. I use it at work to add a little butter flavor to the often bland tasting vergitables that come in the Healthy Choice meals.
I originally learned about Molly McButter from Health & Fitness magazine having read that a lot of body builders used it on their food.
Well my Molly McButter can was empty, and it was time to buy some more. Right next to the Molly McButter on the spice shelf was Butter Buds. A good friend of mine said she used Butter Buds. The price was about the same. Actually the Butter Buds might be a few cents cheaper, the can cost a little more, but the can was 2.5oz as opposed to the 2.0oz can of Molly McButter.
The stuff looks the same, they both have 5 calories per 1 tsp serving. Even the ingredients are similar on the can. I decided to try the Butter Buds.
I brought the can to work today. For lunch I heated up a Healthy Choice meal in the microwave. It included peas and carrots. I opened the can and smelled it. It didn’t smell like butter at all. I sprinkled a little of the Butter Buds (about the smae amount I usually use of the Molly McButter) of the veggies and let it sit while I ate the Chicken Broccoli Alfredo. Then I went to try my vegetables. They were still bland. They didn’t taste like butter at all. I sprinkled some more on. I tried another bite of the veggies. There was a little more taste, but it didn’t taste much like butter.
Out of curiousity I smelled the empty can of Molly McButter, and the can of Butter Buds back to back. They don’t smell alike. The Molly McButter has a slight butter smell. The Butter Buds doesn’t even have that. I am not sure what it smells like.
The Molly McButter beat Butter Buds hands down! If you have a choice between the two, go for the Molly McButter!
I was in the mood the cook something last night. I wasn’t sure what I wanted to make. I thought about making Tetrazzini, but I still want to find more recipes for it. I think what I ate in Canada was more of a Fettuccine Alfredo than a tetrazzini. So I decided to make a low fat fetuccine alfredo. I found one recipe that looked easy. I tweaked it around a little. It was good, but just not great. Something is missing. I will make it again, but trying adding something. Maybe a little Molly McButter? I will look through some non-low-fat recipes and see what I can find. Maybe it is just the lack of heavy cream which I can’t add without making it high-fat. 
4/21-I tweaked the recipe by adding Molly McButter and a dash of garlic power. NOW it tastes great! Give it a try!
Ingredients:
1 chicken breast.
2/3 cup fat-free cottage cheese
1/3 cup fat-free milk
1/4 cup reduced fat parmesan cheese
1/8 cup Egg Beaters or similar
1/8 cup Molly McButter
dash garlic powder
dash salt
dash black pepper
8 ounces dry fettuccine noodles
Directions:
Grill the chicken breast until cooked through. Dice, and set aside.
Heat a large pot of water to boiling over high heat. Add fettuccine, and cook for 12 minutes.
Meanwhile, make the alfedo sauce by pouring cottage cheese, milk, parmesan cheese, egg substitue, garlic powder, salt and pepper into a blender or food processer. Process until smooth.
When fettuccine is done cooking, drain off all the water. Add alfredo sauce and chicken to the cooked noodles. Mix well, and heat over low heat until cooked through. Serve.
*recipe can be easily doubled.