A Substitute for Heavy Cream?

Question

Another cooking question - I made the zuppa toscana soup and alfredo sauce from Olive Garden once, and realized it uses alot of Heavy Cream (which I knew cuz I used to work there, but I didn't know we used THAT much) and i know that can't be the best for you. It was extremely good and tasted just like it. Are there any good tasting substitutions with more health benefits, or am I stuck with it?

Answer 1

The reason why cooks use heavy cream is because the high fat content prevents it from burning. If you were to use regular 2% milk, it could burn if you bring it to a boil. Without using cream, you'll definitely lose some taste. So what I recommend for a substitute is mix half heavy cream with half regular 2% milk.

In the soup, I would even suggest you don't use cream. Italians thicken their soups more commonly with stale bread. Get a nice baguette or sour dough, let it go stale a bit - and then just chop it into cubes.

The alfredo sauce will be more problematic - if you don't use the heavy cream substitute I suggested, then I would suggest cutting back with the cheese you're using. Use a lowfat rigiano or maybe ricotta. These are easily found and the factories usually ensure that taste is not compromised too much.

Answer 2

There is a way to reduce the fat in the recipe without losing the thick texture of the sauce. The flavor might not be quite as good, but it should be very similar. substitute evaporated lowfat or skim milk for the cream. It is thicker/richer because some of the water has been removed, but it doesn't have all the fat. It will also add extra calcium and other nutrients if you do it this way. another option is to use milk and then add lowfat sourcream or cream cheese to make it richer.

Answer 3

In some cases, you can use evaporated milk for cream in cooking. Try it and see, but I'd recommend just using light cream instead. Sometimes even half and half will do, it's not quite as thick, but it's tasty.

Answer 4

Light creme or milk have been sub to reduce the fat/calorie. But you do loose flavor. Always a dilemma... Taste/Health

Answer 5

Unfortunately, when it comes to cream, you can't really use any substitutes.

Answer 6

Whipping cream is a good substitute... I always use it.

Answer 7

half and half and 2% combine these two

Answer 8

thick milk or curddled milk