Recipe(tried): Reducing Heavy Cream in Recipes

I seldom buy heavy cream except for certain 'very special' dishes.

Substitutions vary depending on what I'm cooking - in soups and chowders I've found that I can usually get by with milk- and at our house its usually 1%! It doesn't taste quite as rich but 98% of the time its still great.

For some dishes where I WANT that rich taste (usually when I'm entertaining) I will add a wee bit of heavy cream ... just like in certain recipes where you want the butter taste, you add a bit --- and it seems to bring out the flavor.

I have used the Land O'Lakes half and half mentioned above and I think its very good. I have not used it in a lot of things and just recently I read SOMEWHERE (and I can't find the paper right now) that there were a couple of places not to use it ... as it didn't work well for such-and-such. And (my mindis going) I can't remember what right now!

We're trying to cut back a lot on rich (and fat and calorie loaded) dishes and I've found that even using half of what the recipe calls for and then half of a lower fat ingredients will often work well. I've found this especially helpful in desserts. I don't know if it's 'weaning' oneself away from it ... or if all lower fat will not work quite as well.

Good luck in your attempts.