Light butter

Light butter is a variant of traditional butter that contains a reduced percentage of fat. It is made from cream, but it has been processed to lower its caloric content, making it a healthier option for those who wish to watch their fat intake without giving up the characteristic flavor and texture of butter.

This ingredient is common in the cuisine of various Spanish-speaking regions and is ideal for use in preparing sauces, pastries, and for spreading, providing smoothness and a delicate flavor without adding as much fat as regular butter.

Light butter may be called by different names in Latin American countries, including low-fat butter or reduced-fat butter, terms that highlight its main characteristic.

From a nutritional standpoint, light butter provides a lower amount of saturated fats and calories, making it suitable for balanced diets or for people who control their fat consumption. However, it retains some of the fat-soluble vitamins present in traditional butter, such as vitamin A.