Last night I used for the 1st time LOL fat free heavy cream in a recipe. I was so surprised how well it turned out. Anyone else use it? If so how do you find it works best?
I made the following mussel dish (I didn't measure anything...)
in a pan I sauteed in a bit of butter and olive oil a bunch of sliced leeks, added finely chopped garlic, once soft, I added some fresh tarragon, and white wine. Reduced a bit. and added the mussels, covered, once the mussels opened I added about a 1/2 cup of the fat free cream, mixed it all up and let cook until the sauce was hot again. It was so so good.