I am hoping some savvy chef can help me out here. My husband and I are addicted to cream sauces... on pasta, beef, you name it and we eat it. Because we are both now trying to lose weight - I have turned to cooking light to help us start preparing more nutritious meals.
However, I need some help in converting some of our favorites to more healthy versions - that keep the majority of the taste.
Are there any substitutions for heavy cream/half and half, etc. that work well for sauces (can't really tell)? Or is it better just to use milk and a decent amount of corn starch to thicken it up?
Thanks for any tips/ideas?