I substitute heavy cream with a thickened low-fat milk. I blend 1 tablespoon flour into 1 cup milk and use it in cooked dishes, such as soups, sauces and casseroles. It provides the consistency of heavy cream without the fat. I adjust the amount depending on the desired end result. With most of my recipes, there are so many other great flavors involved that no one notices whether I’ve used real cream or not. Suzanne A., Queensboro, New York
Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. —Robert Breno
Strongsville, Ohio
