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How's This Substitute for Heavy Cream
In article >,
Wayne Boatwright > wrote:
> Katra > wrote in news:Katra-07973D.00435211012004
> @corp.supernews.com:
>
> > In article >,
> > (mikem) wrote:
> >
> >> I'm making a "Penne w/Tomato-Cream Sauce" recipe from Bon Appetit but
> >> I want to skip the heavy cream (I know that the cream is a main part
> >> of the recipe!).
> >>
> >> How does this sound as an alternative?
> >>
> >> - first put in some corn starch for thickener and bring to a light
> >> boil to cook the starch & thicken
> >>
> >> - bring back down to a simmer (so I don't ruin the milk) then put in
> >> 1/2 cup of whole milk (recipe calls for 1/2 cup of h-cream)
> >>
> >> Any feedback/opinions would be welcomed.
> >>
> >> Mike - Toronto, Canada
> >
> > If you are _that_ worried about fat, just use some fat free non-dairy
> > creamer! :-P
> >
> > K.
> >
>
> Agreed... I don't know what's available in Toronto, but here is the US
> Land-o-Lakes makes a fat-free Half and Half that's almost undetectable
> from the real thing. I use it in cooking, coffee, and cereals all the
> time.
>
> Wayne
Works well huh? :-)
I've used the carnation brand non-fat powdered creamer in smoothies.
K.
--
>,,<Cat's Haven Hobby >,,<
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