What is the verdict on fat-free half-and-half?

[GayeC]

I never tried it because, well, it sounds like the ultimate oxymoron. But I've seen a few comments on the board that suggest otherwise. I would love to hear comments from those who have tried it? Is it good? Only for cooking? In coffee?

TIA. Gaye

[pmmahan]

I have never used it in cooking, but I have put it in my coffee. It's not too bad. It definitely lacks that creamy taste you get from real 1/2 and 1/2, but it tastes better than skim in my coffee, and it is fat free.
Just my opinion.

[Deedy]

I've used it several times and cannot tell the difference. It's a regular on my shopping list.

[Jewel]

Here's my main question though...can you cook with it? If you use Evaporated Skim Milk in a dish that has to be even gently boiled, you get a curdled mess (voice of experience speaking...) so I hesitate to use the fat free half & half. I do know that the primary thickener in the fat free stuff is corn syrup, but will it curdle? :confused:

[beejayw1]

For coffee: OK

For cooking: No. Nope. Non. Nein. Nyet. Nenni. Negative.

CL says it 'lacks depth. They're probably right. It has the same problem (IMHO) as fat-free cheese (as in mozzarella or cheddar): doesn't work.

[Leslie w]

As I recall CL did an article sometime back about fat free half and half and they said it wasn't that great to cook with. They recommended and had recipes for regular half and half. I made a few and they were pretty good. I haven't tried the fat free version because I haven't seen it at my local store.

[Mamasue]

Coffee....okay

gelato recipes....works well

cooking......it is called for in the Lobster Stew and it worked fine.

[CathyPA]

I have tried the fat free in coffee, but went back to regular H&H. Found I was putting as much (calorie-wise) if not more, of the fat free to get the taste/texture. Decided life was too short to eliminate it from my coffee. Just decided I'll cut back on the coffee instead.

Anyway, I was curious about cooking with it though. Mamasue - You mentioned that the fat free was OK in the Lobster Stew. Since I didn't come across that recipe yet, do you recall how much is used? My reason for the question is that I've made a really tasty Crab Bisque (recipe from Coastal Living), but very infrequently since it uses alot of H&H. I've wondered about using the fat free version, but was afraid to "waste" the money on the lump crab meat (need 1lb. of it) if it doesn't work.

[BosunsWife]

Staple on my shopping list also. I love milk, etc. in my coffee, but not the calories. Skim milk just turns your coffee to mud so I was elated to find the fat free half and half.

[Mamasue]

Cathy....The recipe calls for 1 cup of FF Half and half but also has 8 cups of broth. The recipe is from the July issue. If you want, let me know and I will post the recipe again for you. :D

[Holly in KC]

CL has actually changed their point of view on FF 1/2 & 1/2. A couple of years ago, they called for it in a recipe (can't recall what is was)... they even responded to a reader question about it later (the reader couldn't find it in their area ... turned out was a new product that wasn't distributed nationally at the time).

More recently, they've reversed their position, and decided the taste trade off wasn't worth it.

I disagree on the reversal. I've found it works great - especially in casseroles calling for cream or 1/2 & 1/2. I suppose I would hesitate to use it if the recipe relied heavily on the cream for flavor.

Here's an example of a recipe that we've made the low fat switch. Try it and see what you think!

Chicken Tetrazzini
Source: Jim Fobel's Casseroles
Makes: 4 servings
Bakes: 425 for 20 minutes

1 tablespoon butter
1 tablespoon olive oil
1 medium onion
1 large garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
8 ounces fresh sliced mushrooms (6 ounce jar works in a pinch)
1/4 cup flour
1 can low fat/sodium chicken broth
1/2 cup FF 1/2 & 1/2
1/4 cup dry sherry (important for flavor!)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne
2 cups shredded cooked chicken
1/2 cup grated parmesan, divided
8 ounces hot cooked thin spaghetti

Combine 1 tablespoon butter with olive oil in a large, heavy skillet and place over moderate heat. Add the onion and saute to soften, about 3 minutes. Add the garlic, oregano and basil, cook for 1 minute longer. Toss in the mushrooms and cook until softened, 2 - 3 minutes longer. Sprinkle on the flour and stir to moisten. The mixture will be dry.

Pour in the stock, 1/2 & 1/2 and sherry. Cook, stirring constantly, until lightly thickened and simmering. Add the salt, pepper, cayenne, and chicken. Cook until the chicken is hated through. Remove from heat, and stir in 1/4 cup Parmesan.

Add the pasta to the sauce and toss to mix. Turn into a prepared 2 quart baking dish. Mix bread crumbs with 1/4 cup parmesan and cover.

Bake 20 minutes.

This is one of those "you can make this anytime" recipes according to SO.

I miss Jim Fobel -- he used to be a regular contributor to CL... he's now listed as a contributing editor, but I haven't seen a recipe from him in quite a while.

[luv2cook]

One word - yuk. I couldn't taste anything with it and what did they do to take the fat out? That bothers me...

[RUSTYSMOM]

I swear by it when making ice cream now - it is fabulous. I have made three different varieties - all have been as rich and smooth as pure loaded ice-cream. I am a convert!!

[Curleytop]

Rustysmom: Could you post the icecream recipes you made with ff half and half? I have tried it with evapo, and it turned out awful. I have one of those little icecream makers!
Thanks!

[Curleytop]

Here is a fabulous chicken recipe! This iwas the first time I used ff 1/2 and 1/2. Someone on another food bb turned me on to it:

* Exported from MasterCook *

TURKEY OR CHICKEN PAILLARDES WITH PASTA AND PEAS IN LEMON SAUCE

Recipe By :L.A. TIMES 12/06/00
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
TURKEY OR CHICKEN
4 Slices Chicken Breast
2 Cloves Garlic -- Crushed
1 Teaspoon Salt
1 Teaspoon Pepper -- Freshly ground
1/4 Cup Flour
1 Tablespoon Olive Oil
1 Tablespoon Butter
PASTA AND SAUCE
1/2 Pound Angel Hair Pasta
Salt
2 Tablespoons Onion -- Chopped
1 Clove Garlic -- Minced
2 Tablespoons Butter
1/2 Teaspoon Pepper
1 Tablespoon Lemon Juice
1 Cup Chicken Broth
1 Tablespoon Lemon Zest
1/2 Cup Land O Lakes Fatfree 1/2 and 1/2
1 Cup Peas -- Frozen/thawed
1/4 Cup Parmesan cheese -- Grated
1 Tablespoon Parsley -- Minced

POULTRY: Using meat mallet or rolling pin, pound poultry slices slightly between pieces of plastic wrap. Spread slices with garlic and sprinkle with salt and pepper. Coat both sides with flour.

Heat large skillet over medium-high heat and add oil and butter. Cook poultry slices on both sides until browned, 1 to 2 minutes per side. It may be necessary to do this a few times at a time. Remove from skillet and keep warm. Do not wipe out skillet.

Cook pasta in boiling salted water until done. (4 minutes). Drain and set aside and keep warm

In skillet used to cook poultry, saute onion and garlic in 1 Tbsp. butter over medium heat and season with pepper and dash salt. Deglaze pan with lemon juice, scraping up bits of garlic and onion from bottom. Add broth and lemon zest and cook until bubbly, 1 to 2 minutes. Stir in cream and cook until sauce thickens, 1 - 2 minutes.

Add remaining butter and remove from heat. Toss well then add cooked pasta and toss until pasta is coated with sauce. Stir in peas and cheese.

Arrange pasta, peas and poultry on serving dish and sprinkle with parsley.

[jjcokc]

As someone who has half & half in her coffee every day, I was willing to try it to cut down on the fat. I have never tasted anything so chemical tasting. Give me the real stuff any time!!!

[DSH]

The Land O' Lakes variety works for me in coffee--I could never get used to skim milk, the texture and color are all wrong. I probably use as much of the FF in my coffee as I would regular H&H.

[HUNGRY!]

I can't tell the difference, but then again, I've never really used a lot of the real stuff. But I use the ff all the time when I'm making corn chowder or potato and leek soup, that kind of thing. Yummy!

[GayeC]

Thanks for your opinions. Obviously, they are mixed. I may give it a try just to see how I like it. I do love half and half in coffee though and, as CathyPA said, life may be too short to not enjoy your coffee!
Thanks. Gaye

[AD]

I'd like to know if it works in scone or biscuit recipes. Has anyone tried it in any baked goods?