Heavy Cream Substitute?
#53760 - 03/24/04 09:15 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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I'm trying to alter a chocolate bread pudding from my mother inlaw.
It calls for 3 cups milk, which I will use vanilla soy....but it also calls for 1/4 cup heavy cream (what can I use for that?)
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Torbetta posted a recipe for evaporated soymilk that can be used in place of heavy cream. I've also done something similar and just used powdered soymilk and added 3 times as much powder as the can called for. I haven't tried it in baked goods, but it worked great in homemade soy ice cream!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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That is PERFECT!! Ok now can you help me with the math?
Mix 1 cup of soy milk with 1/3 cup of powdered soy milk.
BUT I only need 1/4 cup....how much of each?
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Oy, dividing up that 1/3 of a cup is a little confusing. But if you did it using 1/4 cup water you could just add 1 1/2 Tbsp of powder. That math I was able to do, lol. Just make sure you measure it afterwards because it actually makes slightly over the amount after you add the powder! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks Kree...you rock!! 
Now...one more for ya.
It calls for 1/4 cup cocoa power AND 8 ounces semisweet chocolate, grated. Should I just increase amount of cocoa power and maybe add some sugar? If so... how much of each or do you have another suggetion?
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Hmm, that's a tough one. You could taste it without the chocolate before you bake it (unless you have raw eggs... I use egg beaters so that's not a problem) and see if it seems to need anything else. I don't know how much to suggest to you. I guess I'd just start with a couple more Tbsp of cocoa if it seems to need it and a sprinkling of sugar. I've never really subbed cocoa in a recipe like that so I don't know how much would make it taste about the same. I guess you'll just have to use your better judgement. Sorry I can't be more helpful on that one! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks Kree...I'll play with it.
I was also doing some other searches and came across Vegan Chocolate Chips.... (no dairy)... I just chop those up? I've never tried them so I'm not sure if they REALLY taste like the "real thing" or if they are really IBS safe.
I WILL post the altered recipe AFTER I make it 
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I've had a couple brands of these, and most are great. They just don't add dairy to them, which makes them more like a dark chocolate than a semi-sweet. Some brands add soy milk instead. They'll still be just as chocolately as the regular ones. And actually, I'm not sure if regular Nestle chips have dairy in them - do they?
Anyway, even though these are dairy free, they're still solid chocolate, so very high fat, and thus a potential trigger. You can use them in small amounts with a soluble fiber base (like the bread in the pudding!)
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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thank you so much Heather......I can't wait to make this!!
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Nestles
#53890 - 03/24/04 01:02 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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I checked once, and Nestles DOES contain milk products... but most generic store brands don't, so that's what I buy.
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