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Thread: Substituting Heavy Cream

  1. #1
    minderella Guest

    Default Substituting Heavy Cream

    I have a recipe that asks for heavy cream. Today at WW I (week 4) got a recipe card with substitutions on it. It says to sub w/ ff evap milk. Has anyone ever done this? Does it taste fairly good? I have not even tried this recipe before so its not like I have anything to compare it to. I am just wanting to find some NEW recipes to eat and stay OP. Also is there a certain type of pasta that is a bit lower in points?
    Thanks in advance!

  2. #2
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    Default Re: Substituting Heavy Cream

    Can you post the recipe? Some recipes can be revamped to sub something else for heavy cream but not all, especially sauces that need to be heated because less fatty dairy products seperate.

    I use Dreamfields pasta (bought at Wal-mart). It 3 points for 2 oz.
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  3. #3
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    Default Re: Substituting Heavy Cream

    I agree with Paris. I have been using some FF Half and Half with success in some recipes. It is less point friendly than the FF Evap milk, but it really lends a wonderful rich flavor and texture.
    Remember, we're all in this together...I'm pulling for you!
    Red Green
    ~~~
    Live simply. Love generously. Care deeply. Speak Kindly. Leave the rest to God
    ~~~
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  4. #4

    Default Re: Substituting Heavy Cream

    minderella, I have substituted evaporated milk for heavy cream many times.

    Using whole evaporated milk tastes even better than heavy cream in my opinion, but it's higher in points, so I've weaned myself off it (except for special recipes).

    Evaporated low fat milk is a great alternative. The evaporated skimmed milk is also good, but I find it much thinner than evaporated low fat milk, and the points are the same! All you can do is experiment and see what works for you.

    1/2 cup evaporated whole milk = 4 points


    1/2 cup evaporated low fat milk or evaporated fat free milk = 2 points

  5. #5

    Default Re: Substituting Heavy Cream

    ...oops! I meant evap. whole milk is higher in points than evap. low fat milk, or course! Heavy cream is off the map in points, as far as I'm concerned!

  6. #6
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    Default Re: Substituting Heavy Cream

    I worked with evap milk when I took a low-fat cooking class a few years ago and I did not care for the results as a sub for heavy cream in heated dishes (it does work well in cold drinks). My results were pretty meh. I'd rather reduce the amount of cream if possible or make the dish for a special occasion and splurge with flex points. YMMV.

    I made a vodka cream sauce that serves 6 and calls for 1/2 cup whipping cream that comes out to add only 2 points per serving and I get the most creamy buttey sauce. IMO it's worth it.

    Heh. This is a really good example as to why I love Weight Watchers & Flex Points. :bcbsalute
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  7. #7
    minderella Guest

    Default Re: Substituting Heavy Cream

    Thanks gals...
    here is the recipe I have (got it from gal on an on another msg board posted it).


    Chili’s Grilled Chicken Pasta
    Serves 2
    2 boneless skinless chicken breast halves, cut into strips
    2 teaspoons Cajun seasoning
    2 tablespoons butter or margarine
    1 to 2 cups heavy cream
    1/4 teaspoon dried basil
    1/4 teaspoon lemon pepper seasoning
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon garlic powder
    4 ounces linguine or fettuccine, cooked and drained
    Grated Parmesan cheese, optional
    Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired.

  8. #8
    Kelly_S Guest

    Default Re: Substituting Heavy Cream

    http://www.health.uab.edu/show.asp?d...3&return=66134 is a website that says the same thing about the fatfree evap milk for heavy cream. YOu just need something that is thicker than regular milk.

  9. #9
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    Default Re: Substituting Heavy Cream

    Welllll... I think any way you make this it's going to be point heavy. I counted the original recipe at 22.5 points per serving assuming 1 cup of cream and no Parm. You could lighten it with these changes ----

    Chili’s Grilled Chicken Pasta

    Serves 2

    2 boneless skinless chicken breast halves, cut into strips (assuming 8 oz raw)
    2 teaspoons Cajun seasoning
    1 tablespoons butter
    ½ cup heavy cream
    ½ cup half & half
    1 tbsp flour, all purpose
    ¼ teaspoon dried basil
    ¼ teaspoon lemon pepper seasoning
    ¼ teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon garlic powder
    3 ounces linguine or fettuccine, cooked and drained

    This comes out to 15.5 points per serving.

    If you are not married to the idea of pasta with it. You could do the chicken and then do a quick roux (butter and flour) and use a little bit of cream and the spices to make a sauce for the chicken. That would be yum IMO.

    Again, you could try it with the evap milk and see if you like it. I am the foodie purist of the board so I am not all that much help when it comes getting points ultra-low on a high-point original.

    ETA: interesting link, Kelly. IMO some of those subs just won't work if you are looking for a quality dish.
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  10. #10
    minderella Guest

    Default Re: Substituting Heavy Cream

    Thanks so much!
    Thats definitley HIGH in points!!!!!! My goodness.
    I will have to try "your" recipe and see how it turns out.
    Thanks again!

  11. #11
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    Default Re: Substituting Heavy Cream

    No prob, Mindy! I hope it turns out for you! :bcbsalute
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  12. #12
    minderella Guest

    Default Re: Substituting Heavy Cream

    Do you think I can omit the butter and use the ff pam olive oil spray? Since I am just cooking the chicken in it?

  13. #13
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    Default Re: Substituting Heavy Cream

    Quote Originally Posted by minderella
    Do you think I can omit the butter and use the ff pam olive oil spray? Since I am just cooking the chicken in it?
    That would work.
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  14. Default Re: Substituting Heavy Cream

    Paris -
    Could you post your vodka sauce recipe???
    Leila

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  15. #15
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    Default Re: Substituting Heavy Cream

    No prob! It's a take off a Ray Ray 30 Minute Meal recipe ----

    1 tsp extra-virgin olive oil
    1 tsp butter 1
    2 cloves garlic, minced
    2 shallots, minced
    4 oz vodka (use good quality like Absolut)
    ½ cup chicken stock
    1 can crushed tomatoes (15 ounces)
    1 can petite diced tomatoes (15 ounces)
    Coarse salt and pepper
    ½ cup heavy whipping cream
    20 leaves fresh basil, shredded or torn

    Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

    Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Toss hot pasta with sauce and basil leaves.

    Serves 6 @ 3.5 points each
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  16. #16
    yahoo Guest

    Default Re: Substituting Heavy Cream

    Hey! I make an Olive Garden scampi sauce recipe substituting 1 cup heavy cream with 1 cup fat free half and half and it comes out great! If you sub the cream with 1 cup fat free half and half and omit the butter I get 7 points a serving with the pasta!
    Last edited by yahoo; 08-18-2004 at 04:51 PM. Reason: "*" for the letter "see"

  17. #17
    minderella Guest

    Default Re: Substituting Heavy Cream

    Thanks!
    I will have to try that also!!!!
    You all are a ton of help!

  18. #18

    Default Re: Substituting Heavy Cream

    I WANT THE SCAMPI RECEPI PLEASE!!!!!!!

    That is all I order when I go there. I LOVE IT!

  19. #19
    minderella Guest

    Default Re: Substituting Heavy Cream

    I want thw scampi recipe also! YUM

  20. #20

    Default Re: Substituting Heavy Cream

    Paris - I assume that the points calculation of your Vodka Sauce is without the pasta?
    Anne

  21. #21
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    Default Re: Substituting Heavy Cream

    Yes, it's just for the sauce.
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  22. #22
    minderella Guest

    Default Re: Substituting Heavy Cream

    Yahoo PM me the scampi recipe: This is what it is-

    2 tbls onion
    1/4 cup minced garlic
    1 cup water
    1/2 tsp salt
    1/2 tsp crushed red pepper
    1/2 tsp italian seasoning
    1/4 tsp black pepper
    1 cup fat free half and half
    Red, Green, Yellow Bell pepper(I like a lot)
    Purple onion(also like a lot)
    8 chicken tenderloins
    8 oz linguine

    Scampi Sauce
    In Pam or I Can't Believe... butter spray coated sauce pan, sautee 2 tbls onion. Add garlic,water, and seasonings. Cook 15 minutes to reduce. Add half and half and cook over medium another 10 minutes.

    Coat skillet with Pam. Pan fry tenderloins over medium(cover to cook faster). Add peppers and onions and cover to soften. Boil and drain linguine. Add scampi sauce to chicken and peppers and simmer about 8-10 minutes. Serve over pasta. Makes 4 servings 7 points/serving.

    Chicken 8 pts/Pasta 16 pts / half and half/3 points/everything else/0 pts =27 points for recipe. Divided by 4 servings=approx 7 points!

  23. #23
    yahoo Guest

    Default Re: Substituting Heavy Cream

    I just want to mention that this is a points friendly variation of the recipe I found for Olive Garden Scampi. I never made the original which called for some butter, chablis, and heavy cream, so I don't know how it compares to the real thing(I used to always get the Stuffed Chicken Parmesan)! I think it's great though!

  24. #24

    Default Re: Substituting Heavy Cream

    I might used boneless chicken breasts or coat with corn flakes and back but skinless is better for me and well easier and I might try FF evaporated milk I dont have cream never used it..

  25. #25

    Default Re: Substituting Heavy Cream

    Stuffed Chicken Parmesan I am getting so hungry. If you have the low point receipe please post or others I will attempt to make it fit my family

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