Swap Heavy Cream With Healthier Light Cream in 3 Yummy Recipes

Use Light Cream in These 3 Recipes to Achieve Healthier Creaminess

Heavy cream is a beloved ingredient, but its high saturated fat content can be a concern for health-conscious cooks. Fortunately, there’s a healthier alternative that offers the same creamy goodness without the excess fat – light cream. With approximately 80% less saturated fat, light cream is a fantastic addition to your culinary repertoire. Here are a few delicious recipes for you to try.

Berry Baked Oatmeal

Berry Baked Oatmeal

Ingredients:

● 2 cups milk

● ⅓ cup maple syrup

● 2 tablespoons butter, melted

● ½ teaspoon ground ginger

● 1¼ cups light cream

● 1½ cups old-fashioned rolled oats

● 1 cup muesli

● 2 tablespoons pistachios

● 2 cups fresh mixed berries

Directions:

● Preheat your oven to 350°F and coat a 2-quart baking dish with cooking spray.

● In a large bowl, combine ½ cup milk, maple syrup, melted butter, ground ginger, and ¼ teaspoon
of salt. Stir in light cream and the remaining 1½ cups of milk, oats, and muesli.

● Cover the mixture with foil and bake for 30 minutes. Then, uncover and continue baking until the oatmeal is tender and most of the liquid is absorbed.

● Top with pistachios and mixed berries.

Pepper Feta Dip

Pepper Feta Dip

Ingredients:

● 4 pita breads

● 2 tablespoons butter, melted

● 2 (12 oz.) jars of roasted red peppers, drained and patted dry

● 1 cup crumbled feta cheese

● ¾ cup light cream

● ½ cup plain dry breadcrumbs

● 2 teaspoons balsamic vinegar

Directions:

● Preheat your oven to 300°F. Brush both sides of pita bread with melted butter and transfer them to a baking sheet. Bake until lightly browned (about 5-7 minutes), then transfer to a rack to cool. Cut each pita into 8 wedges.

● In a food processor, puree the roasted red peppers, feta cheese, light cream, breadcrumbs, and balsamic vinegar until smooth. Transfer this creamy dip to a serving bowl and enjoy with the baked pita wedges.

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes

Ingredients:

● 1 head garlic

● 2 teaspoons olive oil

● 2 pounds Yukon Gold potatoes, peeled and quartered

● 4 tablespoons butter, cut into pieces

● ¾ cup light cream

● Chopped fresh chives

Directions:

● Heat your oven to 350°F. Trim the top of the garlic head, coat it with olive oil, and wrap it in foil. Roast until golden brown and the cloves are soft (about 35-45 minutes). Squeeze out the garlic cloves into a bowl and mash them into a paste.

● In a large pot, combine the peeled and quartered Yukon Gold potatoes with 2 tablespoons of salt and enough water to cover them by ½-inch. Bring to a boil over high heat, then reduce to medium-low and cook until the potatoes are tender (15-20 minutes). Drain well.

● On low speed, beat the potatoes until coarsely mashed. Beat in the butter until melted, then add the roasted garlic paste, light cream, ½ teaspoon of salt, and ¼ teaspoon of pepper. Transfer to a serving bowl and garnish with chopped fresh chives.