Tuesday, April 1, 2008

Substitution for Cream

I often try to make dishes as healthy as possible without compromising taste or appearance. One of my favorite substitutions is evaporated skim milk for cream. Now I love a good sauce with cream, but my goodness, my bathroom scale doesn't.....so I'll just use equal parts of the fat free evaporated milk and maybe add a little cornstarch (dissolved in a tad of cold water) for additional thickening, as evap. milk is truly not as "creamy" as cream, go figure. The main recipe I use this with is Cajun Chicken Pasta. It's delicious and SO much less fat without the cream. Give it a try!


  1. I bet I could try this for the baked potato soup I like to make--but rarely do because I never seem to have any cream on hand!

  2. I'm sure it would be delicious! And probably more economical as well. Thanks for stopping by!

  3. This is a wonderful tip! I had never thought about adding a little cornstarch to thicken! I usually just avoid recipes that call for cream due to cost and calories. Thanks for sharing!


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