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
This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.—Priscilla Weaver, Hagerstown, Maryland
This simple side is put together in no time. While it is baking, you will be able to prepare the rest of your meal.—Ruth Montogomery, Tullahoma, Tennessee
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
