Low-fat Heavy Cream Substitute

"I have used this a few times and you can't tell the difference."
 
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Ready In:
5mins
Ingredients:
2
Yields:
1 c.
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ingredients

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directions

  • Combine and in a blender.
  • puree for 5 minutes.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. I made ½ batch of this to use in recipe #36634 . As others have said, it works beautifully in a cream sauce! It took nowhere near 5 minutes (more like 1 minute ) to get thick and fluffy. It blended into the sauce quickly with no graininess. That said, the uncooked taste was not like heavy cream. The powdered milk whang was very predominant. I would not hesitate to use this again in a cooked dish but would be skeptical of using it an uncooked dish where the taste would be more evident. Thanks for posting a recipe that I am sure to use time and time again!
     
  5. I am sooo glad to have found this recipe! I used this to make fettucine alfredo last night and my son didn't have a clue that it wasn't the usual 'heart attack on a plate' alfredo. It was so AWESOME to eat it without feeling like I had to run longer on the treadmill to make up for the indulgence. Thank you so much!
     
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