I know most chowhounds would approach authentic ingredients in recipes with reverence........ advising never to stray too far. Not to say we aren't the experimental crowd but recipes do deserve their respect.
I do have a few however, that I would love to try but cannot bring myself to approach their high fat content. I would love to tone it down a bit.
Peggy Knickerbocker's Gnafron for example. I know I should approach it with reckless abandon but the richness of the ingredients have prevented me from trying to prepare this andouille sausage flan type dish that's served with garlic cream (containing butter, oil, eggs and lots of heavy cream).
Any suggestions on substitutions for heavy cream??
My only hope is to appeal to the purists in this group to suggest healthier but non comprimising alternatives.