Sentences with phrase «fat than cream»

Neufchâtel cheese is marketed as «1/3 less fat than cream cheese» and can be found next to cream cheese at most grocery stores.

We made this with one bar of Neufchâtel cheese («1/3 less fat than cream cheese») and one bag of our Chocolate Chip Cookie Dough Protein Bites Mix.

Not exact matches

(All ice cream brands do this, but less expensive and low - fat concoctions contain significantly more air than brands like Häagen - Dazs and Ben & Jerry's.)

(Half the calories, half the total fat, and less than half the saturated fat as regular sour cream... and no cholesterol.)

I love how bananas and low fat milk are used, so it's wayyy better for you than ice cream.

The ingredients list for fat free half and half is: skim milk, corn syrup, cream, and «less than 0.5 percent of the following: Carrageenan, Sodium Citrate, Dipotassium Phosphate, Mono and Diglycerides, Vitamin A Palmitate, Color Added (Ingredient not in regular half - and - half).»

As a general rule, hard cheeses have a higher fat content than soft cheeses, but cream cheese has high saturated fat levels.

One source said yes and gave these reasons: gelato is made with more milk, less cream and contains 5 - 7 % fat compared to 10 % in most ice cream; it's churned more slowly than ice cream resulting in less air being whipped into the mixture, creating a denser, «creamier» texture; finally, it's not kept frozen solid and is softer when served.

If you use reduced - fat your dip may be a little more «wet» than what is shown here, as I used regular cream cheese.

By law, «light» ice cream must contain at least 50 % less fat or 33 % fewer calories than regular full - fat varieties.

Besides the fat content, premium brands pack more ice cream into each serving because they contain less air — they are denser and harder to scoop than regular brands — meaning more calories, fat and sugar per serving.

Interesting on the crust and the coconut custard, maybe the oil in the coconut burns at a lower temperature than the animal fat in the cream and eggs and thus it tastes a bit off?

So while these are by no means diet food, they are much lighter than most of the recipes for creamy delicious enchiladas I've come across, for example I cut 4 cups of cheese and swapped full fat sour cream for fat free greek yogurt.

Heavy whipping cream has more milk fat which whips better and holds its shape better than plain old whipping cream.

In both cases, I subbed the Tofutti Better Than Cream Cheese (trans - fat free version, natch) for the regular stuff, and NOBODY could tell.

This milkshake has lower calories and fat than a traditional one and it tastes like banana cream pie!

But I quickly discovered that true rømmegrøt is difficult to make in the United States as our sour cream is much different than that in Norway, containing much less fat than needed, and also containing stabilizers that prevent the fat from leaching out, which is an important part of the dish.

In the 1990s, the company added a low - fat yogurt substitute called Better Than Yogurt in a variety of flavors, a sour cream substitute called Sour Supreme and a cream cheese substitute called Better than Cream CheThan Yogurt in a variety of flavors, a sour cream substitute called Sour Supreme and a cream cheese substitute called Better than Cream Chcream substitute called Sour Supreme and a cream cheese substitute called Better than Cream Chcream cheese substitute called Better than Cream Chethan Cream ChCream Cheese.

Two recipes come to mind as those that shock home cooks the first time they make them: mashed potatoes, for how much cream and butter is used, and granola, which also has a surprising amount of fat and much more sugar than expected in a healthful snack or breakfast.

Gelato is lower in fat than traditional ice cream, there's no cream, only fresh ingredients.

Creme fraiche is heavier than sour cream and half & half is heavier than milk, so my guess is you might have added to much fat and richness to the recipe causing the thick, fudgy texture rather than the moist, cakey texture you were looking for.

I used the sweetened cream, the liquid I had previously drained, and a small amount of almond milk, (let's be honest, there was more than enough fat happening already), to make it to 4 cups of milk.

I used fat free greek frozen yogurt which is lower in sugar, fat, and higher in protein than ice cream.

Make this ice cream with all the glorious fat, a real sweetener and anti-oxidant containing dark chocolate once in a while and you will be much healthier than if you ate reduced fat, aspartame or sucralose containing iced dessert - type product twice a week.

So, use low fat buttermilk which has a much thicker consistency than milk and then use half and half or your favorite milk or milk substitute in place of at least part of the cream.

As mentioned, because this ice cream has much less fat than traditional ice cream, it will become quite firm when frozen for a long period of time.

Because rice milk has a lot less fat than heavy cream, it should freeze quite well.

Often referred to as Crab Rangoons, traditional cream cheese and crab wonton recipes involve frying the wonton and using more cream cheese than crab — thus leading to a ton of extra fat and calories.

With a subtle, creamy taste and 42 % less fat than single cream, Alpro's plant - based soya alternative to single cream is perfect for pouring over fruit or added to your favourite recipes.

Plus, evaporated milk packs less fat than using heavy cream, which means you can feel a little better about all the cheese you're pouring in to make a beautiful melty finish.

A dollop or two of this lactose free cream, which has 50 % less fat than regular cream, adds a smooth touch of luxury to your mixed berry fruit salad.

With 50 % less fat than regular cream, add Liddells lactose free lite thickened cream to your food and enjoy without feeling quite so guilty!

I'm gonna try and make these using eggwhite protein (cuz it's way better for you than whey), freeze dried strawberries and some low fat cream cheese...?

They are both creamy fats but avocado is a lot more like heavy cream in terms of fat than pumpkin is.

Ellie Krieger uses silken tofu for a creamy texture and far less fat than regular cream.

The only thing I did differently was use 1/3 less fat cream cheese rather than full fat, so just wanted to mention that for anyone else who will try this recipe!

Heavy cream has a little more content fat and holds its shape better than whipping cream.

And if you're going to get your caffeine from coffee, try using a no calorie all - natural sweetener like Stevia and some coconut milk, rather than fat storing sugar and cream.

As ice cream makers are incorporating natural ingredients, fewer additives and less sugar and fat, the need for comfort and indulgence are more important than ever.

I guess you could Try it with low fat cream cheese, but the point of ketosis is to get most your energy from fat instead of carbs, that's why these pancakes have more fat than you would expect.

I used 1 \ 3 % less fat cream cheese which is less than 1g of carbs per 1oz.

Recently we had a fantastic meal using this recipe, prepared with our high - fat Chaokoh coconut cream rather than coconut milk, and we omitted the peanuts altogether which led to a very rich, slightly spicy satay full of true Thai flavors (see pictures below right).

It's firmer than some name - brand low - fat plain yogurts and thus makes a great substitution for mayo and sour cream in a lot of dishes and dips.

I'm pretty sure this is a lot more guilt - free than ice cream from the ice cream shop, especially using fat - free cool whip and fat - free sweetened condensed milk, ya know?

Here's a healthy, NonFat Greek yogurt dip with more protein, less fat, and less calories than sour cream dips.

Rather than decorating cookies, some organizers plan to use Christmas - tree cookie - cutters on wheat bread, iced with low - fat cream cheese and decorated with sliced veggies such as shredded carrots, mini-broccoli or cut up red peppers.

«After all, it's much more fun for the whole family to go out for real ice cream once a week than to keep low - fat ice cream in the freezer and eat it every night.»

Consequently, the molecules in the room - temperature cream moved faster than the ones in the chilled cream, allowing the room - temperature fat molecules to clump together faster, thereby forming butter faster.

If you're in the mood to dress it up a bit, top your bowl with a dollop of low - fat sour cream and a hit of shredded cheese; each serving will still pack less than 200 calories.

Based on stock and coconut water, rather than coconut cream and oil, this aromatic broth is low in fat and KJs.