Recipe substitution... Help

[Kula]

I want to make a new recipe tonight but the sauce that you serve over the chicken cordon blue uses whipping cream, can I use something else that is much lower in fat but will still give a nice rich taste?? TIA

[Chefkel]

Kula.. make a roux with butter & flour ("I cant belive its not butter" butter to keep it low fat) when the roux is brown in color add slowly FF chicken broth .. and season with S&P and chopped flat leaf Parsley (or dried) and add some lemon juice and zest

The sauce should be thick & creamy and lower fat .. and have good flavor to it.

[Kula]

Thank you so much for the great idea, I'll try that.

[StephanieM]

Depends on what the creme is susposed to do. It also gives texture. You might want to try half and half or whole milk. Land o Lakes makes a fat free half and half that isn't bad, but it doesn't really help with texture at all.

[Bean]

Land o Lakes makes a fat free half and half that isn't bad, but it doesn't really help with texture at all.

I love that stuff, but you're right only in certain recipes. You really need the heavy cream for some recipes, but the FF Half & Half has worked out great in a lot of recipes for me.

[Shakrah]

me too. You can add a little parm or asiago or lowfat cream cheese if you need more thickness.

[Kula]

Thanks all, i'll let you know what I end up using. I knew you guys would have all the answers I need.

[Kula]

Thanks for the great ideas, I actually used both, I found a low fat half & half but it didn't want to thinken so I made a roux to thicken it. The family was very happy & so was I because it was lower in fat. Again, thanks for all the help.

[Rescuedpanther]

Here's one of the link's i use when looking to substitute something.
www.joyofbaking.com/IngredientSubstitution.html

[Kula]

Thank you Rescuedpanther, I'll keep this for future reference.