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replacement for single cream in soup

Perixi
Perixi Posts: 116 Member
edited January 4 in Recipes
Any ideas? This recipe calls for 150mls which seems like loads would half cream half greek yogurt work? or should i just use the cream? Just wanted to make the soup healthier!

Replies

  • MrsAFR
    MrsAFR Posts: 103 Member
    I think greek yogurt would be fine or something like creme frachie (sp*) low fat of course.
  • cmphelan77
    cmphelan77 Posts: 23
    You can use half and half, or mix with the yogurt. Depending on what soup you are making you can chop cauliflower up really small and as it breaks down in the soup it adds a creamy texture that is amazingly satisfying. You can also use a little coconut milk. Hope these suggestions work.
  • Perixi
    Perixi Posts: 116 Member
    Awesome thanks!
  • MinnieInMaine
    MinnieInMaine Posts: 6,400 Member
    I use fat free evaporated milk a lot in soups that call for cream. Works well in chowder and in the low fat/low cal Zuppa Toscana recipe I make. Not super thick though so you may want to try the cauliflower trick (interesting!) too.
  • Lazytoad2001
    Lazytoad2001 Posts: 45 Member
    Hi

    Fat free greek yoghurt works well as does reduced fat cream fraiche :)
  • secretlobster
    secretlobster Posts: 3,566 Member
    You can always substitute a lighter milk for cream. Even whole milk would be fine.

    Greek yogurt is more a substitute for sour cream
This discussion has been closed.

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