Using whipping cream in the dough gives these scones a light, fluffy texture and rich, creamy flavour.
Evaporated milk delivers all the creaminess of whipping cream without the usual fat in this dish that mushroom lovers will adore.
This recipe is approximately 40 years old. I like to serve it with either canned cherry pie filling or whipping cream (or both).
Layered between rich lemon mousse and crunchy pistachios, this meringue dessert makes a great finish to Passover seder. If you prefer, use whipping cream in place of the nondairy topping.
This is chef Taylor's rich, crusty and fancy scalloped potatoes. We've added two lighter versions: one with milk and another with a lighter béchamel sauce instead of the whipping cream.
This dish is made with ingredients most people keep on hand in the refrigerator and pantry. Evaporated milk gives the sauce a creamy consistency without all the added fat of whipping cream.
Traditionally, this dessert has 2 cups (500 mL) whipping cream, whipped and folded in for a rich and easy summer dessert. Drained yogurt gives all the same creaminess and lightness with many fewer calories.
Before: The original recipe serves eight and contains 1-1/4 cups (300 mL) whipping cream and 1/2 cup (125 mL) butter. After: This lightened-up version serves four, uses buttermilk (which has 1% butterfat) and no butter.
A little milk and flour make a luscious, creamy sauce without the addition of whipping cream or too much cheese. Look for nutty spelt pasta in the organic or gourmet section of your supermarket, or substitute with whole wheat.
Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.
