We don’t use much cream any more. The recipes we use are more health conscious and delete the cream. However, if you go to a restaurant, you’ll taste the difference. Cream does make a soup or pasta tasty.
9. Cut the cream.
I guess the same thing applies to using skim milk over whole milk. There is just a lot of extra saturated fat calories in cream. I remember as a child growing up in Oregon, we would get milk delivered. You could see the cream at the top. I don’t remember what my mom did with the cream or if she just shook up the bottle. Now it’s homogenized.
We use half-and-half in our coffee. There are several levels of cream. Depends on the amount of butterfat in them. Cream comes in half-and-half, light cream, whipping cream, and heavy cream. They even have a fat-free cream. What is that? Must be soy. That’s like the artificial creams they have to put in your coffee. I never use that stuff. Fat free half-and-half is skim milk and a little whole milk. You get the taste of cream but not the value because they thicken it with evil things like HFCS (high fructose corn syrup).
Therefore, if you recipe calls for cream, such as creamed corn, try subbing half-and-half or just throw out the recipe. For Alfredo sauces, cut the cream or just find another recipe with marinara. Charlene says amen to the marinara.
I think most of us realize that fat—especially saturated fat—isn’t good for us, and most of us dieters have cut milk to skim or eliminated altogether.