Cream: from fat to slim

1. A dash of cream in a soup or sauce or a dash of whipped cream on a slice of apple pie ... cream makes all kinds of dishes tastier. It's just a shame it's so cool. Fortunately, there are alternatives that are less unhealthy.

1. Cream consists of, among other things, milk fat, the part of milk that floats to the surface when milk is standing for a while. According to the Commodities Act, cream may only be called that if it is made from cow's milk and has a fat content of at least 10 percent. But that's not much: whipped cream should even have a fat percentage of 30.

Healthy alternatives

1. When a recipe says â € creamâ € ™ between ingredients, it usually refers to whipped cream. You can use it in sweet and savory dishes, both with cold and warm preparations. The fat in the whipped cream keeps whipped cream from curling as quickly when you add it to a warm soup or sauce. If you add a less greasy cream to something warm, the protein and fat particles can disintegrate. White flakes then form. It doesn't detract from the taste, but it doesn't look that good. You can try to prevent separation by heating the cream in advance with, for example, a spoonful of soup. Only add the cream at the end, when the dish no longer needs to boil There are several lighter cream products that contain a binding agent that prevents curdling. These have names such as cooking cream, culinary cream, cooking cream and slim cream. They are kinder to the diet and you can stir them through hot dishes without any problem.

Fresh Acid

1. Crème fraiche is a thick cream that is freshly sour made with lactic acid bacteria. It is not the same as sour cream: it is a bit slimmer, but it curves faster as a result. To complicate matters, sour cream is the same as sour cream. In cold dishes you can therefore replace crème fraiche with sour cream / sour cream or possibly low-fat cottage cheese or yoghurt. For hot dishes you can use alternatives such as the aforementioned cooking cream.

Vegetable

1. A plant-based alternative to whipped cream and creme fraiche is 'cream' based on soybeans or coconut. Cream by the way, because actually only cow's milk products should be called that. Soy cream can be used in soups, sauces and desserts, but because of the low fat content you cannot beat it. Coconut cream is thicker than coconut milk because it contains less water. It is fat, but it contributes to a good composition of the cholesterol in your blood. Coconut cream is delicious in sweet, but also in spicy dishes. Both soy cream and coconut cream are suitable for vegans and people with a lactose intolerance or cow's milk allergy. We list a number of cream variants for you, from fat to slimmer. A Kilocalories per 100 grams Grams of fat per 100 grams Whipped cream, unbeaten 343 36 Crème fraiche 335 35 Whipped cream with sugar 350 31 Slim cream 253 25 Soy topping 255 22 Coffee cream 210 20 Sour cream 198 19 Soy cream 174 17 Crème fraiche, semi-skimmed 165 15 Half cream / cooking cream light 102 8 Soy cream light 72 5

2. A plant-based alternative to whipped cream and creme fraiche is 'cream' based on soybeans or coconut. Cream by the way, because actually only cow's milk products should be called that. Soy cream can be used in soups, sauces and desserts, but because of the low fat content you cannot beat it. Coconut cream is thicker than coconut milk because it contains less water. It is fat, but it contributes to a good composition of the cholesterol in your blood. Coconut cream is delicious in sweet, but also in spicy dishes. Both soy cream and coconut cream are suitable for vegans and people with a lactose intolerance or cow's milk allergy. We list a number of cream varieties for you, from fat to slimmer. A Kilocalories per 100 grams Grams of fat per 100 grams Whipped cream, unbeaten 343 36 Crème fraiche 335 35 Whipped cream with sugar 350 31 Slim cream 253 25 Soy topping 255 22 Coffee cream 210 20 Sour cream 198 19 Soy cream 174 17 Crème fraiche, half full 165 15 Half cream / cooking cream light 102 8 Soy cream light 72 5