Fitness Minutes: (2,259)
41 4/23/13 12:43 P
I just had some roasted red pepper cream sauce over flounder last night!
I actually put a couple cups of plain, unsweetened almond milk in for mine. I still have a splash of half and half for consistency/richness, but the almond milk gives it a nice flavor in addition to helping out with the fat and calorie content. NOM!
Edit: Also, almond milk thickens up about the same way skim milk does.
Edited by: ONION926 at: 4/23/2013 (12:46)
Fitness Minutes: (120)
4/4/13 11:53 A
Often I will use plain greek yogurt in the place of cream/half & half in recipes to make a cream sauce. The 0% kind doesn't work so well, but 2% is fine. You usually can use less than you would if you were doing cream (because it's less liquidy), so I wouldn't use 2 cups of it... just add it til your sauce is how you want it. Also make sure what you're adding it to isn't too hot, and that you've taken it off the heat when you add it. I tried adding it once to a very hot curry that was still simmering and it curdled, but I've done it successfully when adding to red sauces I had taken off the heat.
Fitness Minutes: (30)
4/2/13 2:11 P
I haven't found much online so I figured I'd try you guys. I have a recipe for a wonderful Roasted Red Pepper Cream Sauce which I absolutely love, however it doesn't exactly coincide with healthy eating as it uses 2 cups of half & half. Does anyone know of a substitute that would create creamy, tasty & low fat?
If you have the courage to begin, you have the courage to succeed!
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