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Sigh-- how to eliminate cream from this recipe?

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Sigh-- how to eliminate cream from this recipe?

Anne H | Jul 20, 2007 04:31 PM

There was a delicious ratatouille recipe in the Chicago Tribune this week, in which you roast the veggies and then layer them in a loaf pan with a mix of three eggs and one cup of whipping cream.

I know it won't taste as good, I know, I know-- but please advise me on what changes will occur in the setting of the cooked dish if I substitute Egg Beaters and 2% milk or what else you would suggest substituting. What if I use fat free milk? What about fat free cream (what the hell is it, anyway)? Or ??? In other words, what makes this set, what is essential to the recipe, and what can I change?

Thanks for any advice.

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