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.
http://www.food.com/recipe/home-style-scalloped-potatoes-80989
| Previous: Is the Taste of Evaporated Milk Noticeable When Used in Cooking? | Next: Preventing Cream from Curdling When Using in Cooking |
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?
Thanks,
Holly
Answer:
Hi, Holly!
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.
Thanks!
Jennifer
Read User Replies Below...
About The Author: Jennifer A. Wickes is a freelance food writer, recipe developer and cookbook reviewer. She has written several eBooks, and has had numerous articles, reviews and recipes in printed publications, as well as on-line. She is working on her first cookbook. For more information about Jennifer or her work, please visit her home page:
http://home.comcast.net/~culinaryjen/Home.html
By Exasperated
By nancibaren
By Linda
By meesterpaulyour
By Nan
Add your voice to the conversation. Click here to answer this question.