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Submitted by Laura1
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. 
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| 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'. | |
| 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. |
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