Again, I only use one teaspoon; which is 1/3 of a tablespoon so I certainly don't worry about it. And I only do that once a day; for breakfast.

As far as trigger foods go, if something is a trigger food, I wouldn't worry about the carbs at all because I would eliminate it from my diet completely; then it becomes a non-issue.

I agree, JFF. I thought they banned non-pasteurized milk in the USA many many years ago. Am I wrong? Wouldn't be the first time.

I just love clotted cream / Devon double cream, now need to whip and so creamy, sort of like soft butter, but with a nice creamy taste, yummy of strawberries and even better Chirstmas Pudding.

Thanks for all the responses. I've been wondering about it for a while and now have some food for thought as it were.

They sell non-pasturized cream at my local organic farm, but there is a sign on the fridge "No Litigation Zone"! Commercial dairies pasturize everything these days. My heavy cream from Darigold has been, and it whips up in a flash due to the 40% butterfat.

And no doubt, Morgan ... 1 tsp of cream isn't very much! What a wonderful and healthy treat for you! One serving of my brand of cream is 2 tablespoons and comes in a 1 carb. So by my calculations that's 0.16 per tsp. Even a Weight Watcher wouldn't worry too much about that.

Thumbelina - I'm jealous! That iSi whipper sounds fabulous.

I love those too. I don't know about the clotted cream, but the Devon cream does contain added sugars. I love them with a few berries and some whipepd cream. I also found they are great in diet swiss miss.

I just recently purchased the Devon double cream, which is very thick and chunky, it has no sugar added. I am so parinoid about reading all the labels now days.

It is definaly not light and fluffy and very high in fat and carlories, but sooooo worth it.

I will have to try and remember the exact name of the manufacture

Something tells me you live in beautiful BC, not Vancouver, WA. It would be too much to expect that we folk south of the border could have access to such a wonderful product!

When you find the name, please list it here. Vancouver's not so far away and one of these days I'm going to do a run for SF jello!

if you use heavy cream (50% fat) it has only 6.6 carbs per cup. when I buy cream I try to find the highest fat %. I've seen packages marked whipping heavy or coffee cream all with different % of fat (from 30 to 50%), buy the highest % of fat you can, it will have the fewest carbs

Of possible interest to us cream lovers ...

How to Make Devonshire Double / Clotted Cream
Mock Devonshire Double / Clotted Cream

Cheeze ~ I just came back from Chef's Thesaurus which states even 42% butterfat cream isn't sold in the US. I know the stuff I use is the highest I can find around here ... is your 50% imported?

You know how it is ... every carb counts.