what can i use instead of double cream ?

Discussion in 'Slimming World' started by gonnabesmall, 17 February 2010 Social URL.

  1. gonnabesmall

    gonnabesmall is doin this

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    sorry to be a pain and i dont even know if this is the right bit but ive got a recepie for leek and potato bake and it needs cream what could i use instaed thats sin free or very low sins.its only 3 tbspoons and the receipe serves 4 thanks
     
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  3. pamiepie

    pamiepie Moose no more!

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    you could try quark and mix it up with an egg yolk? i use this for carbonara and its nice!!!
     
  4. evilpenguin

    evilpenguin Not evil at all

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    I would use fromage frais instead
     
  5. jaylou

    jaylou Gold Member

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    I'd use fromage frais. Or you could use half fat creme fraiche, the syns would be lower than for cream.

    Still - 3tbsp double cream would be 10.5 syns, between 4 it's only just over 2.5 syns a portion so actually not too bad!
     
  6. pamiepie

    pamiepie Moose no more!

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    so whats the main differences between quark and fromage frais? do you think i should use FF for my carbonara instead? questions questions!!! :) hi-jacking the thread!
     
  7. jaylou

    jaylou Gold Member

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    I prefer FF for Carbonara but I use quark. Quark makes a thicker coating to the pasta that FF but either work.
    FF is easier to get in my local shops so I use that.
     
  8. gonnabesmall

    gonnabesmall is doin this

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    thanks again everyone think il indulge and use proper crem as 2 1/2 aint bad is it.what about greek o% would that be any good?
     
  9. avisk

    avisk xx

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    Nothing will be as nice as the cream, and that's what syns are for.
     
  10. Emma75

    Emma75 Full Member

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    I was going to suggest 0% Greek yogurt too, or just syn it!
     
  11. Donnie46

    Donnie46 Slow but sure....

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    0% Greek yooghurt would be lovely as it is quite thick & creamy.
     
  12. pamiepie

    pamiepie Moose no more!

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    ill try it!!
     
  13. msblonde

    msblonde a new way of living!

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    quark is nice if you whip it with a couple of spooons of sweetner, its makes it creamer consistency. but for your receipe I'd use cream and syn it.
     
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