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Fat-free half-and-half

This product gives the creamy taste of half-and-half and half the calories of regular half-and-half.

Use it in coffee, cream soups, clam chowder, bread pudding and masked potatoes. When using it in packaged (both instant and cooked) or homemade puddings and pie fillings, it doesn't set up as firmly as whole milk does, so use two to three tablespoons less than the amount called for per four-serving size package of pudding. Also, the pudding takes longer to set up in the refrigerator.

When using it replace heavy or whipping cream in a pasta sauce, add one tablespoon of all-purpose flour for each cup of cream to thicken it.

Fat adds moisture, flakiness, flavor and aroma to baked products. If you recipe for baked goods has another fat source, the fat-free half-and-half should work; but if the baked product uses only half-and-half as its fat source, it will nto work. For example, a biscuit recipe that does not contain any or only a tablespoon or two of butter or margarine will be dry and flavorless.

It is not the best ingredient for recipes that do not contain a thickening agent (such as flour or cornstarch), including casseroles. Also, do not use it ot make candies from boiled syrups (such as fudge).
br> Sour Cream
Light or nonfat sour cream can replace regular sour cream in any recipe. Sour cream is added to baked products for moisture and flavor, not for the fat content. Regular sour cream is 18 percent fat (butter and real margarine are 80% fat). In a recipe for coffeecake that has buitter or other fat added, substituting light or nonfat sour cream will not affect the structure or moistness of the cake. None of the sour creams should curdle if cooked over low to medium hat, so low-fat or nonfat could be used in a stroganoff recipe or in a baked casserole.

You can use a lower-fat sour cream in highly seasoned recipes, such as a dip with plenty of garlic and herbs, without a noticeable difference in flavor. Some brands of low-fat or nonfat sour cream are firmer than others. Experiment to see which products give you the taste and texture you like.

Sweetened condensed milk
According to Borden's consumer affairs line, do nto substitute the lower-fat or nonfat sweetened condensed milk for the regular version in most recipes. (When the lower-fat or nonfat sweetened condensed milk for the regular version in most recipes. (When the lower-fat version was introduced, the manufacturer recommended using it for any recipe, but the results were not saisfactory.) Desserts and pies made with lower-fat products may be too soft or tend to weep.

However, you can substitute the low-fat version in its popular Seven layer Magic Cookie Bars, which have plenty of fat from other sources. For the recipe, check http://www.eaglebrand.com.

Evaporated milk
You can substitute low-fat or fat-free evaporated milk in any recipe calling for evaporated milk, such as pumpkin pie or a creamy soup. Evaporated milk may be substituted for half-and-half in most recipes. However, in a bland re3cipe such as vanilla pudding, evaporated milk would overpower the flavor.

Remember that evaporated milk and sweetened condensed milk cannot be used interchangeably. Evaporated milk is heated and thickened by evaporation. No sugar is added. You can use evaporated milk to make regular milk by adding an equal amount of water. But use it straight from the can for soup or a creamy pasta sauce.

Cream cheese
Nonfat cream cheese cannot be substituted for regular cream cheese in any baked product, which won't hold together without a sufficient amount of fat. however, it may be used in an unbaked cheesecake or other dessert. Reduced-fat cream cheese in brick form can be substituted for regular cream cheese in both baked and unbaked items.

Do not substituted whipped or softened cram cheese in tubs for regular cream cheese in any recipe that's baked. The results won't be the same because air is whipped into the cheese and there is less fat.

Butter and margarine
You should never substitute lower-fat vegetable oil spread for butter or real margarine in baking. You won't like the results.

The problem with margarine is finding a suitable product for baking. It's sometimes hard to tell from the packaging exactly what you're buying. In order to be legally called "margarine" on the label, it must be 80 percent fat, the same amount of fat as in butter. Spreads contain less fat and more water. It's that ratio of fat to water that affects the texture and flavor of cookies, cakes, and quick breads.

Maasdam, Sharon. 2003January 14. How to use low-fat and fat-free dairy products. The Oregonian [1320 S.W. Broadway, Portland OR 97201]. FOODday, page FD7

Updated: Saturday, December 29, 2007.