This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Low-Fat Heavy Cream Substitute
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- #55115
A perfect low fat cream substitute for soups, sauces, and baked dishes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
2 comments
ingredients
8 ounces cottage cheese
3 tablespoons powdered skim milk
directions
Combine the cottage cheese and powdered milk in a blender. Puree for 5 minutes or until smooth.
If the mixture is too thick, you can add a little milk to reach the desired consistency.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
I have a question; and, I'm sure it sounds nuts but. When the recipe says 3T powdered milk and 8oz cottage cheese = 1 cup...that means you not to 'mix' the powdered milk mixture with the water right? It's just the powder and the cottage cheese. I did that and it seemed very, stiff. Then, I thought, maybe, I misunderstood and it meant to mix the powdered milk (3T w/1 cup water); and, then add the 1 cup cottage cheese...but, that's too thin. Now, I have 9 cups of 'my' mixture of 3T powdered milk and 1 cup water and 1 cup cottage cheese. I did just have 1 cup of my mixture (3Ts 'mix', about 1/2 cup each water and cottage cheese. I did just ad 1 cup more cottage cheese and it seems like it'll work for my Olive Garden soup... But, I still have 8 cups of my mixture. Not sure if I should just toss those out or try to add the 1/2 amount of cottage cheese to them. I'll have a lot of half and half; but, it's the holidays and I could make LOTS of soups, etc. Thanks for any assistance....Having major 'senior moments' lately...LOL
No, you don't mix the powdered milk with water. Just blend it with the cottage cheese. If it's too thick, add a little water (or milk) to get the consistency you want. Different brands/types of cottage cheese have different water content so it will vary by what you use.
September 26, 2014
This recipe is good if you a) use the right products and b) use it for certain things. First, you need a watery cottage cheese. The firm kind won't work it has to be watery. Blend the heck out of it in the blender first and if you have to add water or milk to it to get it to blend add a little. Then add the powdered milk and get the right consistency. Second, use it in something baked is best I have found not like a sauce on pasta and it certainly won't whip like whipped cream. I use this recipe regularly but as I said it really is only for certain uses.
July 7, 2007
I tried this method for a pasta sauce that required heavy cream. The cottage cheese puree ended up clumping in my sauce. It was alright. It is a decent substitue in a pinch.
January 28, 2007
yes, it works well. is it exactly like heavy cream? no, but i've used it in dishes such as potato gratin, creamed spinach, etc. i haven't tried it with desserts.
Does the low fat heavy cream recipe really work? Will the consistency be that of heavy whipping cream?
No, it's a substitute for heavy cream, not heavy whipping cream. It won't whip up. It's best used in baked dishes with a creamy texture.