Someone needs help, for replacement for heavy cream......

[56grapeape]

Here is her ? she posted,

"Does anyone know a lowfat replacement for heavy cream in recipes? Usually I just use half & half or our usual skim milk. I know I'm missing out on some texture or flavor, but I don't know what else to try? I seem to remember Cooking Light or some other magazine suggesting an 'addition' to regular milk to make it creamier and I can't find it!"

If someone knows, I'll pass on the info to her! Thank you!!

Rachelle ~:0)

[Chef Cindy]

Rachelle, Have you tried evaporated milk? I have used this in sauces with success. I have seen skim (though it has a strange color), low fat and regular varieties in the supper market. What is it to be used for?

[Karenf]

I frequently use the evaporated skim milk. You have to be careful if you use it in a sauce that cooks down because it sort of separate or curdle. This hasn't affected the flavor but it looks funny.

[Vanessa]

you can save 621 calories and 87 g of fat by using instead of 1 cup heavy cream 1 cup evaporated skim milk. In recipes fpr chowders etc I use 1% milk and thicken with either cornstarch or potatoes. You can make creamy soups without cream (butternut squash soups etc)in other recipes by changing to evaporated skim milk you will get the richness without the calories.