Fitness Minutes: (34,047)
4/28/12 10:00 P
I have used fat free evaporated skim milk in quiches in place of the heavy cream or half and half, that would be worth a try I think.
How many servings and what size are the servings?
Edited by: AUDISP at: 4/28/2012 (22:01)
4/17/12 3:02 P
That recipe sounds so yummy! Its a shame most of the ingredients are so bad for us! I will have to agree with the other posters, leave out the butter, use fat free sour cream, fat free half n half and skim milk. Good luck! I just noticed a Tbls.of salt! WOW that sounds like way too much, I`d cut it to 1 teas. or less.
I agree with the other posters, cut out most of the butter, it's not really necessary. Also, they make low-fat half and half and instead of the whipping cream, use light cream. Recipe does sound good though!
Fitness Minutes: (71,412)
125 3/30/12 10:31 A
I'm no expert on making recipes lighter, but here's some ideas that I might try:
I've used ff sour cream with no problems in recipes, so it should work well here. You could do reduced fat, if you wanted to, but when in something, I've not noticed the difference.
As far as the cream and half and half goes, I have a couple of ideas. One is to use the same amount in skim milk and then use flour or cornstarch to thicken the soup, so you still get that silkier texture. Another that I have used in the past in a different recipe is using pureed cauliflower (boil until soft, drain and blend) which was surprisingly creamy and enjoyable.
For the butter, I would cut back significantly - you could fry the onions in 1T light butter to get some of the butter flavor, adding a bit of olive oil or cooking spray if necessary. And then maybe at a tablespoon or two of light butter to the soup to taste.
Fitness Minutes: (71,412)
125 3/29/12 10:58 P
I've got this recipe that I'd like to make, but after one look at the ingredients, I figured I'd better ask for help to get it slimmed down, so to speak.
Lenten Meatless Potato Soup
5 large red potatoes, diced 2 toes of garlic, minced 1 bay leaf, crushed Pepper to taste 2 or 3 green onions, fine chopped 1 pt of sour cream 1 stick butter 1 qt half & half 1 qt whipping cream 1 tbsp. salt
Boil the potatoes until cooked but firm. In a different pot, brown onions in 1/2 a stick of butter. Add potatoes to onion/butter and add the rest. While heating, take mashers and mash some of the potatoes. Serve, topped with a scoop of sour cream.
I'm mainly worried about the sour cream, butter, half and half, and whipping cream.
Can you tell it's a New Orleans recipe? hehe...
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