Q - I would like to slim down many of my own recipes like you do. I was wondering about what you have found to be the best substitution for heavy cream or half-and-half in a recipe. Have you ever tried using non-fat evaporated milk? I'm hoping to not lose too much flavor or consistency when substituting.
A - Depending on what I am making over, different things work for me when replacing half-and-half or cream. It will take some experimenting to get the results you are happy with but this is what has worked for me.
For creamed soups, I like to use fat free sour cream, I find the flavor works well in soups. I also like to thicken soups and gravies by making a fat free white sauce by combining flour and skim milk or flour and water in the blender, then heating it in a pan.
When baking, fat-free yogurt is a great replacement. Creamed spinach gets a make-over with low fat cream cheese. Macaroni and cheese gets slimmed down with a basic white sauce using skim milk, then adding chicken broth and reduced fat cheese.
I know a lot of people use non-fat evaporated milk in recipes but I find it changes the flavor in my recipes. I have also tried using fat-free half-and-half in recipes, but I did not like the results.
Anyone else have a favorite way they replace cream and half-and-half I haven't mentioned here?