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
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
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
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.