O.K. i went to the grocery store today and actually stood there for 10 minutes reading the different labels for cream, heavy whipping cream, half&half, table cream, etc.... HELP!!

so what does atkins say we are suppose to use? i am baking a crustless quiche and it calls for cream. what kind do i use? i couldn't find just regular table cream so i ended up buying heavy whipping cream. can i use this in my coffee also? or should i be using some other kind of creamer?

heavy whipping cream is 5 grams just for 1 tb. isn't that a lot?

Lisa