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Land of Lakes Fat Free Heavy Cream

Last night I used for the 1st time LOL fat free heavy cream in a recipe. I was so surprised how well it turned out. Anyone else use it? If so how do you find it works best?
I made the following mussel dish (I didn't measure anything...)
in a pan I sauteed in a bit of butter and olive oil a bunch of sliced leeks, added finely chopped garlic, once soft, I added some fresh tarragon, and white wine. Reduced a bit. and added the mussels, covered, once the mussels opened I added about a 1/2 cup of the fat free cream, mixed it all up and let cook until the sauce was hot again. It was so so good.

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  1. A visiting friend left a pint here and I used it in several recipes with success - even for my bolognese sauce. May not buy it myself, but it worked well enough.

    1. I don't think we can get that in Canada but as a cream fan who is trying to eat lighter, I'm extremely curious about this. How is it fat free? Is it like evaporated milk? Does the ingredient list tell you what they put in it to make it 'creamy'? Also, can it be whipped, or is it more for adding to cooked dishes? Sorry for all the questions but I've been looking for alternatives to high-fat cream and so far nothing has impressed me too much. Thanks in advance!

      1. it's actually Fat Free Half & Half, not Heavy Cream.

        to answer ms. cliquot's question about the ingredients...

        Nonfat Milk, Corn Syrup, Cream (Adds a Trivial Amount of Fat), Artificial Color (an Ingredient Not Normally Found in Half & Half), Sodium Citrate, Dipotassium Phosphate, Mono & Diglycerides (Adds a Trivial Amount of Fat), Carrageenan, Vitamin A Palmitate.

        and if you want more information about uses, substitutions, etc., just look at the company's website:

        http://www.landolakes.com/products/Su...

        5 Replies
        1. re: goodhealthgourmet

          Thank you for clarifying my butter, no I mean error!

          1. re: goodhealthgourmet

            Thanks for the info. There's something a little disturbing about the idea of fat free half-and-half since fat is what makes it what it is! It's strange that they add artificial color as well - I'm assuming the product is white like regular half-and-half?

            I agree with JRL (below) that the problem with lower fat substitutes is that they tend to be on the sweet side. I only use evaporated milk for desserts because it leaves an off-taste in savory dishes that I don't like (mac and cheese, tomato-cream pasta sauce, etc).

            1. re: ms. clicquot

              For the mussel dish I made above the sweetness was not detected in a negative way, it just worked really well with this.

              1. re: ms. clicquot

                right, if it is fat free it cannot be 'cream' or even half and half.
                that is an oxymoron.

                1. re: ms. clicquot

                  personally i find something disturbing about *most* of the fake/replacement foods people are willing to eat these days...but that's a rant for another thread ;)

                  you'll never catch me wasting my money on this stuff or putting it into my body. there's no need for it when you have other, less processed options like evaporated milk.

              2. yum yum yum, this is going to be my weekend project - muscles muscles muscles - thank you for this reminder.

                1. I have found it to be a decent (as in "good enough" if you're trying to avoid full fat dairy) substitute for cream or 1/2 and 1/2 and use it in sauces and soups and for a stovetop mac n cheese. IMHO, it is much sweeter than the regular version - seems "sweet" is the default substitute for fat in low or no fat products - so I generally stir in a bit of Dijon mustard to counteract the sweetness. I also generally make a slurry of a portion of it (or water or borth, depending on what I'm making) and a bit of cornstarch and stir it in to add some body.