About cream..please help
 

I was wondering when everyone mentions theyhave cream more in the frig, what do you use it for? I wasn't sure if they meant for coffee or something else. I have been using half and half but if heavy cream can be used, is it good? Thanks in advance.Crystal

Half and half is just milk and cream. Milk is kindy carby so putting only cream in your coffee would not only taste better but would lower your carb consumption.

Cream is wonderful. I use it for omelettes, curries, ganaches, and coffee. And that's just off the top of my head.

The one thing I would suggest regarding cream is to track down the pasteurized kind as opposed to the ultra pasteurized. Ultra pasteurized cream is a scourge. Ultra pasteurization involves higher temperatures resulting in a cooked flavor/darker color. Blecccch!

are you talking about heavy cream or
 

non dairy creamer? I can't find just cream????

Either heavy cream or whipping cream. Look on the label for the fat content. It should be 33% or above.

Karen

Non-dairy creamer is loaded with carbs. just get regular heavy whipping cream or such that can be found with the milks.

Are you thoroughly confused yet, Crystal? I think, to summarize, what you need to know is that low carbers don't use any milk at all - I don't keep it in the house, although I love it (I live alone so I can get away with that) and that you should only use cream that is at least 33% butterfat.

Cream is one of the staples of my diet. I go through a couple of litres every week. Some examples of how I use it are:

1. I pour it over sugar-free jello.
2. I mix cream with ricotta cheese, a little sweetener, some vanilla and some cinnamon to make a kind of "mock rice pudding."
3. I also mix cream with ricotta cheese, sweetener, a tablespoon each of unprocessed bran and flax meal, and a few frozen raspberries. This makes a good breakfast cereal substitute, or I often have it as a bedtime snack.
4. I use cream mixed half and half with water to replace the milk in baked custard (also replace the sugar with a sweetener, of course). I make six custard cups at a time and often take them for lunch at work. I have a nice recipe for this; let me know if you would like it.
5. Many, many dessert recipes use whipped cream, mixed with cream cheese. Check out the recipe section.

Those are just a few ideas. I'd be here all day if I were to tell you every single way that I use cream in my daily meals. I couldn't do this way of eating without it.

Karen D.

Hi Karen D.
I'd be interested in your custard recipe ;).

Alli

I've posted it in the Sweet Treats section - it's called Low Carb Baked Custard. Hope you enjoy it. I put a custard cup inside a small, round Rubbermaid container and carry it to work in that. It's a perfect size.

Karen D.

thanks so much for answering everyone! I really appreciate it. Everythings cleared up now. I will be going to the store to get some heavy cream today.Crystal

I have to run out twice a week cause it goes soo fast in my house, for coffee, recipes, whip cream etc...