Substitute for cream?
n...@netcom.com
a thick, creamy texture?
--
n...@netcom.com San Diego, California
LEEANN WENTZELL
>From: sbar...@hpcc01.corp.hp.com (Sharon Barbour)
>Date: Thu, 22 Dec 1994 15:06:24 GMT
>Subject: Substitute for cream?
>When you want to adapt a recipe to be low-fat, what do you substitute
>for light cream or heavy cream? These are usually called for in pasta
>dishes. I find skim milk to be too thin, and evaporated skim milk has
>a funny flavor.
>Thanks,
>Sharon Barbour
>sha...@srdo.mayfield.hp.com
Try evaporated skim milk (canned), available in any grocery store.
Lee Ann Wentzell "Women have served all these centuries as
Biology Department looking glasses possessing the magic and
Acadia University delicious power of reflecting the figure
Wolfville, NS, CAN of man at twice its natural size." - V.W.
Annabel Smyth
went...@ace.acadiau.ca "LEEANN WENTZELL" writes:
>In article <7234...@hpcc01.corp.hp.com> sbar...@hpcc01.corp.hp.com (Sharon
> Barbour) writes:
>>When you want to adapt a recipe to be low-fat, what do you substitute
>>for light cream or heavy cream? These are usually called for in pasta
>>dishes. I find skim milk to be too thin, and evaporated skim milk has
>>a funny flavor.
>
>Try evaporated skim milk (canned), available in any grocery store.
>
Evaporated skim milk has a funny flavour, as Sharon said! But you can use
low-fat natural (unsweetened) yogurt or fromage frais (quark), as long as
you don't boil the sauce afterwards - add it last.
For cream to dollop on puddings, you can use yogurt or fromage frais, or
custard made with skimmed milk (there speaks a true Briton!) instead, or you
can dilute your cream half and half with low-fat yogurt. Whip the cream
until it is thick, and then whisk in an equal amount of yogurt (or fromage
frais) in several goes. Not fat-free, but lowish in fat for a special
occasion.
--
Annabel Smyth Ann...@amsmyth.demon.co.uk
~~~~~~~~~~~~~
"I think a life or a time looks simple when you leave out the details,
the way a planet looks smooth, from orbit" (Ursula K Le Guin)
David Dee
Instead of using plain low-fat yogurt to replace cream, try this recipe
for Yogurt Cheese. It doesn't weep like regular yogurt, and it's thick,
rich, luscious -- and has only a trace amount of fat! Here's the recipe
from "Simply Heartsmart Cooking" by Bonnie Stern:
Yogurt Cheese
3 cups unflavoured low-fat natural yogurt
1. Line strainer with cheesecloth, paper towel or coffee filter. Place
over bowl.
2. Place yogurt in strainer & cover with plastic wrap. Allow to rest
for 3 hours to overnight in refrigerator. After 3 hours, cheese will be
medium thick; if you let it drain overnight, it should be as thick as
cream cheese.
Use it to replace lightly whipped cream in or on desserts (or to
replace sour cream, cream cheese or mayonnaise in sandwiches & dressings)
The name 'Yogurt Cheese' doesn't sound too appetizing, but it's much
better than it sounds! and only a trace of fat per serving.
Alexis.
Barbara Zimmerman
:
: Instead of using plain low-fat yogurt to replace cream, try this recipe
: for Yogurt Cheese. It doesn't weep like regular yogurt, and it's thick,
: rich, luscious -- and has only a trace amount of fat! Here's the recipe
: from "Simply Heartsmart Cooking" by Bonnie Stern:
For those of you who don't use dairy or who are allergic to it, Mocha Mix
is a very good substitute. It can be either no fat or with some fat it
tastes exactly like cream (or so it seems to me). You can use a very
small amount to replace cream and have the food taste wonderful.
Regards,
--
Barbara Zimmerman Cotati in Northern California
Worry is not preparation Veggies, not violence
How you do anything is how you do everything
Annabel Smyth
davi...@wimsey.com "David Dee" writes:
> Yogurt Cheese
>
> 3 cups unflavoured low-fat natural yogurt
>
If you make your own yogurt from 1 carton of unsweetened natural yogurt
and 1 litre of skimmed milk, perhaps thickened with a couple of table-
spoonsful of skimmed milk powder, it works out even cheaper!
Sheila Foster
>
> Instead of using plain low-fat yogurt to replace cream, try this recipe
> for Yogurt Cheese. It doesn't weep like regular yogurt, and it's thick,
> rich, luscious -- and has only a trace amount of fat! Here's the recipe
> from "Simply Heartsmart Cooking" by Bonnie Stern:
Recipe about straining yogurt in cheese cloth, paper towels or coffee
filters for 3 hours to overnight to create yogurt cheese deleted since
this news reader won't let me post if the included stuff is longer
than the new stuff. Hopefully this will do it.
>
> Use it to replace lightly whipped cream in or on desserts (or to
> replace sour cream, cream cheese or mayonnaise in sandwiches & dressings)
>
>
> The name 'Yogurt Cheese' doesn't sound too appetizing, but it's much
> better than it sounds! and only a trace of fat per serving.
>
> Alexis.
>
I strain mine with a Yogurt Strainer since I've found it much neater
than either cheesecloth or coffee filters.
I find the yogurt cheese a little tart so add about 1 tsp. honey or
maple syrup to tame the tartness - then it's a great sour cream
substitute.
Also, I add a Tbsp. of corn starch when I cook with it - seems to
stop it from curdling so much when it gets hot.
Sheila
Annabel Smyth
fos...@csulb.edu "Sheila Foster" writes:
[strained yogurt]
> Also, I add a Tbsp. of corn starch when I cook with it - seems to
> stop it from curdling so much when it gets hot.
>
use 1 large egg white or 1 slightly rounded tablespoon of cornflour
and a little cold milk - salt to taste.
Beat the egg white until liquid or mix the cornflour with enough milk
to make a very smooth paste. Add a very little salt (only a few grains
if you plan to use the yogurt in a sweet dish). Beat the yoghurt in a
large saucepan until liquid and smooth and add the egg white or cornflour
(cornstarch, I think, for US readers) gradually. Then heat the yoghurt
gently and bring it slowly to the boil, stirring steadily, in one direction
only. As soon as it bubbles, reduce the heat to as low as possible.
Simmer, uncovered, for about 10 minutes until the yogurt has the consis-
tency of thick cream. Cool at room temperature. Store in fridge for
up to two weeks.
From "Home made butter, cheese and yogurt" by Maggie Black (and why I have
that on my bookshelf I'm not sure!). She also says to use cornstarch,
flour, or potato flour in emergencies.
The above recipe does, I think, work - I remember trying it millions of
years ago (I exaggerate, but at least ten years ago!).
--
Annabel Smyth Why is it no one ever sent me yet
~~~~~~~~~~~~~ One perfect limousine, do you suppose?
Ann...@amsmyth.demon.co.uk Ah no, it's always just my luck to get
One perfect rose (Dorothy Parker)
karen mercedes
Karen Mercedes
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