Prep 5 mins
Cook 0 mins
I have used this a few times and you can't tell the difference.
Make and share this Low-fat Heavy Cream Substitute recipe from Food.com.
- Combine and in a blender.
- puree for 5 minutes.
I'm not gonna rate this because I think something went wrong when I made it. Everything went ok until I added it to my pasta dish (which I had cooled somewhat) when it curdled and went rather disgusting! Clearly I've made a grievous error somewhere as noone else has had that problem, so I will have to try again at some point.
I am a stickler for using the proper ingredients and am wary of substitutes. I tried this in a batch of Zuppa Toscano. Regarding flavor, my wife and I couldn't tell the difference and I would use it again in a soup/stew recipe. I did note that when it was added to the hot broth at the end of the cooking, it did curdle slightly. However, as I stirred, it eventually blended with the broth.
So I love this idea but I'm with Wendy-Bob I used this one time in a pasta dish and it was perfect.<br/><br/>I used it again in a slightly cooled pasta dish (removed from the heat) and it curdled and got gross. Not sure what I did differently. If you can get it to work for you it's perfect. I'm going to keep trying and next time I'll either temper in some hot liquid or try nuking it in the microwave for a few seconds to heat before stirring it in.