substition

Discussion in 'Food & Cooking' started by ahieronymus, Apr 5, 2004.

  1. ahieronymus

    ahieronymus

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    I am trying to find a low-fat alternative to using whipping cream in my alfredo sauce. Any ideas? This needs to be something that tastes close enough that my family will not notice the difference. Thanks
     
  2. phatch

    phatch Moderator Staff Member

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    Evaporated milk is a common choice for this. For really low fat, use evaporated skim milk.

    It's not a perfect sub, but it works well.

    Phil
     
  3. mudbug

    mudbug

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  4. mike

    mike

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    Creme fraiche?
     
  5. jock

    jock

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    In working with a low fat Carbonara, I used low fat cottage cheese (small curd) warmed over a low heat till it came together. A couple of TBS of parmesan cheese for flavor and it turned out pretty good.

    Jock
     
  6. suzanne

    suzanne

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    Some foods can not -- should not -- be made "low fat" and Alfredo sauce is one of them. If you want lower fat, use less sauce. If you can't do that, give up something else so that you can have the real thing in a normal portion. But don't futz around with something that works to make it nutritionally acceptable but culinarily an abomination.

    And WHY on earth would you want to do such a thing, anyway???

    :mad:
     
  7. scott123

    scott123

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    White sauce makes a phenomenal alfredo. Use 2% milk and just enough butter in your roux so it will bubble. It won't have the decandent richness of whipping cream but it will make a delicious sauce.
     
  8. kuan

    kuan Moderator Staff Member

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    Attagirl! A woman after my own heart. ;) (pun intended)

    Kuan
     
  9. chefboy2160

    chefboy2160

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    Suzanne, I quite agree. Alfredo sauce is high fat! That is why we eat it .
    There are times to splurge and Alfredo is one of them.A culinary abomination is great wording Suzanne!!! Peace , Doug..............
     
  10. basil baker

    basil baker

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    I agree with both of them. You just can't mess with alfredo sauce!