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Substituting Low Fat Fromage Frais for Double Cream, a good idea???

(10 Posts)
Demented Fri 28-Jan-05 21:24:59

I've got some friends coming over tomorrow and I am watching my weight and so is one of my friends. I figured I would make a pavlova for pudding and thought that instead of the Double cream on the top I would use Low Fat Fromage Frais. The question is firstly will this be OK and secondly should I do anything to the Fromage Frais (whip it, add a bit of sugar etc)?


soapbox Fri 28-Jan-05 21:29:12

Demented - when I've done this I've mixed 0% greek yoghurt half and half with Elmlea double or whipping cream. Whip the cream as normal and then fold in the greek yoghurt. Then use as normal.

The problem with fromage frais is that it is too runny and 'melts' the meringue ending up in a sloppy mess

Demented Fri 28-Jan-05 22:36:27

soapbox thanks, I'll have a look in the morning for the yoghurt and Elmlea and give that a try instead.

Merlot Fri 28-Jan-05 22:39:39

how about half fat/low fat creme fraiche - think thats a bit thicker than fromage frais

oooggs Fri 28-Jan-05 22:40:12

quark and some 'sugar substitute' with a bit of honey is very low fat. So the Slimming World consultant says. And it tastes great - just another idea.

Demented Fri 28-Jan-05 23:10:09

maybe it was creme fraiche I meant in the first place, that is ringing a bell!

ooogs, thinking of going with your suggestion as I have quark in the fridge anyway (doing SW so have about four tubs of it ), I don't have any sugar substitute and TBH I'm not keen on using it but assume I could either up the honey or use honey and a little sugar, still wouldn't be too bad syns wise?

soapbox Fri 28-Jan-05 23:12:58

Demented Quark would be fine. You don't normally sweeten the cream in a pavlova - so I probably wouldn't do much more than give it a really good beating and perhaps sift a couple of teaspoons of icing sugar into it.

It may be just a bit too thick, if so let it down with a bit of milk.

Demented Fri 28-Jan-05 23:15:17

To my memory it's a bit cheesy the quark, so will probably need a little sweetening, good tip about the milk will keep that in mind. Thanks.

Demented Sat 29-Jan-05 21:22:49

I went for the Quark suggestion. I though it was quite good, although still a little cheesy, DH thought it tasted strange. Perhaps I should have put more sugar in it. Could definately see it's potential in a low fat cheesecake, one to work on.

paulahopwood Tue 08-Feb-05 20:47:02

demented: I know you've had your friends over, but I wanted to add that I've recently bought an Easiyo yoghurt maker and make various different flavours, they do a Greek style yoghurt, which i havent tried yet (but is next on my list). here's a link to this whcih you may find useful.

Paula xx

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