Fat Free Half & Half

[WhollyHeretic]

I've had a bit of a fixation on a fat free half & half lately and been experimenting with it. I've been using it in recipes to replace heavy cream or regular half & half. Just for reference hear are the calories and fat for a cup of each:

Heavy Cream 832 88
Half & Half 320 28
Fat Free Half & Half 160 0

I've tried it in a few recipes so far with pretty good success. It worked great in my tomato soup. I made my wife flambeed beefless tips and mushrooms in cream sauce for our anniversary. It is her favorite thing I've ever made but very high in calories and fat. I replaced the heavy cream with fat free half & half and corn starch. It tasted pretty close but the sauce was a little too thin. I'll have to experiment with that one a little more. I made a tomato cream sauce for some tortellini that came out really well.

Here is the recipe I came up with for the tomato cream pasta sauce:


½ tablespoon olive oil
1 small onion diced
1 shallot finely diced
¼ cup diced baby bellas
1 can tomato sauce
2 small cans tomato paste
1 teaspoon parsley
1 teaspoon basil
¼ teaspoon rosemary
¼ teaspoon sage
½ tablespoon sugar
1 ½ cups fat free half and half
2 teaspoon corn starch mixed with 1 tablespoon water

In a medium sauce pan over medium heat add olive oil, onions, shallots, and baby bellas. Cook until onions begin to brown. Add tomato sauce, tomato paste, and herbs. Reduce heat to medium low and stir occasionally for 5-6 minutes. Reduce heat to low and stir in half and half and corn starch mix. Continue to stir for a couple minutes and then remove from heat.

[Denninmi]

1. I'll have to try it again.

I bought some once, years ago, when I first saw it and was on a diet at that time. I wasn't too impressed. Like anything, it probably has been improved.

[Glassunion]

2. I love the stuff.

Thanks for the recipe.

[GoCubsGo]

3. Me, too.

I have also found that fat-free evaporated milk works almost as well. But, the half-and-half has nicer flavor to it.

[boston bean]

4. Is us eFF half and half instead of milk to make my mashed potatos w/o butter.

I've been dieting, and let me tell you, I like my mashed potatoes. So for them to pass snuff using the ff half and half it has to be a good replacement.

Your tomato cream soup sounds wonderful. I must give it a try! Thanks for the recipe.

[Major Nikon]

5. I use cultured buttermilk in my mashed potatoes instead of cream or regular milk

You might give that a try also.

[Lucinda]

6. Excellent! I'd love to see any other recipes you come up with too.

I have a friend who can use them, he's recently started watching fats and I'm going to show him your recipe. Thanks!

[WhollyHeretic]

7. Next time I make the soup I'll write down the recipe. I'm not sure about the measurements

[The empressof all]

8. It is a good sub for regular half and half BUT

If you want a sub without so many chemicals and additives use fat free evaporated milk. It's great for cooking....and when I used dairy regularly I even used in in coffee. It does have that "canned milk" taste but is not as pronounced in cooking. I have even used it in custard to make ice cream and it was lovely.