In most cases where using heavy cream, whole milk or consuming ice creams, going for the light version works out very well. Truth be told, many people hear "light and healthy" and think that they loose out on taste or consistency, but it does not have to be like that. You can use the light stuff and still achieve that creamy dreamy taste that you adore. 
Go light
Submitted by Laura1
Anonymous User on 2012-12-09
10 chips is about the size of a carb serving. There's rellay no shortcut for chips because any substitute (pita, etc.) would also be a carb, and tortilla chips aren't too bad glycemic wise. If you're trying to cut out fat then you could use reduced fat or nonfat cheese. The nonfat cheeses don't melt very well except for the processed American cheese. It melts but tastes kind of scary if you ask me!I would say look to covering the chips with seasoned ground turkey and all the veggies you want (onions, jalapenos, tomatoes, salsa) and go light on the cheese.
Anonymous User on 2006-10-01
I've had success with a reduced fat buttermilk for baking recipes that call for buttermilk. Fat content does affect the texture of most desserts, however, especially ice cream. If you make ice cream, you'll get creamier results without 'going light'.
Algorithms on 2006-09-18
I agree, most things turn out just fine with the light creams. I would say be careful when it comes to custards. They can be very picky about their texture and firmness without the right amount of fat.
