Does anyone definitively know if substituting a mixture of non-fat milk and cream for whole milk is acceptable in recipes. The way I calculate it, 1 cup of whole milk has 8 grams of fat and 2 tbsp. of light cream has 8 grams of fat. Therefore, 2 tbsp. of cream and 7 oz of nonfat milk would be a close aproximation to a cup of whole milk. The total calories is about 150 for each. I am most interested in the cases of substituting for such things as sauces, custards and ice cream where the consistency of the final product could be greatly affected.