I'm trying to figure out how to make the Salvadoreño cream my husband buys. It's a little expensive and has many extra unnecessary ingredients for shelf life. It's not a sour cream like here in the USA but it does have that little bit of cultured tart taste. I had never tried processed creme fraiche so I don't know how authentic this tastes but I will continue making this because it is simply wonderful.We are now using this as the base for our ranch dipping sauce. No more mayo for me.

I use a bit of Creme Fraiche in my German recipes and will occasionally substitute it over sour creme. So here it is..

I love cream cheese icing but doesn't need to be made of butter! Enjoy!

I wanted to come up with an easy recipe to enjoy plenty of these crispy croquettes.Step 3: if you are using milk only, it's 4 to 5 tablespoons. Make sure to test softness while adding to the mixture. Recipe by EnjoyKitchen

Please cook a double portion of the cream stew and use half for these yummy creamy croquettes for your next meal. You will have fun twice with one process🤩

During the hot season, I like refreshing and smooth soups. To make vichyssoise, you usually saute the onions in butter or oil and add heavy cream, but I omitted the oil completely for this version.This makes a huge batch so if you're only preparing for a few, halve the amounts. Adjust the thickness of the soup to taste by adjusting the amount of milk. Recipe by Raby

I wanted to make a moist and rich gateau au chocolat. Heavy cream has kind of a plain taste, so I used unprocessed milk that I had at home.This is something you can quickly and easily whip up without previous preparation.It's fluffy and flaky when freshly baked, but if you let it sit for a day it becomes super moist. Recipe by Hamy@hachi

I don't really like mousse with too much heavy cream so I wanted to come up with a refreshing mousse with what I had in my refrigerator.You don't need to drain the yogurt. It's okay even with the whey.When juicing the oranges, you don't need to strain it!I used 5 g gelatin packages. I wrote to use 2.5 g of gelatin, so just eyeball half and half! Recipe by osenoriri

I wanted a low-fat and cheaply made yet gentle cream cheese.(By the way, the top picture is a red bean paste and cream cheese sandwich.)In the case of wringing out the moisture with your hands, if you squeeze it too tightly, it will become hard and crumbly. So gently squeeze it with a dish cloth. Be sure to knead it afterwards.Be careful not to heat the water too much! 50°C (about the temperature that you can feel with your finger) is best. For 1 cream cheese pack: 200-250g. Recipe by pogue

I love rich cheesecakes, but heavy cream has so many calories.So instead of heavy cream, I used yogurt and it was a huge success. I was able to bake a smooth, moist, soft cheesecake.If you use jam that's not so sweet, increase the sugar by 10 g.There's only a little bit of flour, but sifting it will prevent lumps.By replacing 150 ml of heavy cream with 150 ml of yogurt, you'll reduce the calorie count by 500 kcal. Recipe by Komomomomo

I needed a #lowfat #oilfree version so I made this. It’s been so long since I ate regular clam chowder that I have no idea if it tastes like the real thing, but I enjoyed it.You could make some Turkey bacon or tempeh “Facon” (find recipe here on CookPad) to add as a garnish, but I didn’t this time.

This is a recipe to use up leftover yogurt. It's a plain version of user "Spain's" "Rich Yogurt Chestnut Cream."It's also delicious with fruit. Recipe by Doroshi- mama