By Joan from Lowell, IN
Yogurt won't withstand the heat you need for the sauce and will separate plus the overall flavor of the recipe would be compromised. Here's a 1 cup substitution:
3/4 cup whole milk
1/4 cup butter (preferably unsalted), melted
http://www.food.com/recipe/scallope ... s-with-heavy-cream-and-cheese-205210
I found the above recipe by doing a Google search and I think this is the one you're referring to. I'm not sure how the scalloped potatoes will turn out if you substitute the Greek yogurt for the whipped cream.
Here's a similar recipe on the same website that uses milk and no cream.
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By Jennifer A. Wickes Question:
I know it's low carb, but it's full of saturated fat. I can't bring myself to use it in good conscience.
Any substitute suggestions?
It depends on how you are using your heavy whipping cream! Sometimes, a baking recipe, such as scones, requires heavy whipping cream. In that case, you can use light whipping cream, whole milk, low fat milk, or skim milk. Remember, fat adds flavor and makes cakes and other baked goods moist, so the results will not be the same. If you are trying to make whipped cream, then my only suggestion would be to use light whipping cream and control your portion sizes.
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