Light Cream

• Light cream is frequently used to add a touch of richness and creaminess to coffee and tea without significantly altering the flavor or consistency. It's the perfect way to elevate your daily cup to a more luxurious experience.
• Many home cooks and professional chefs alike use light cream to create smooth and flavorful sauces, such as creamy pasta sauces, mushroom sauces, or dessert sauces like crème anglaise. Its lower fat content compared to heavy cream prevents the sauce from becoming too heavy or rich.
• Light cream can be gently folded into scrambled eggs or omelets to add a velvety texture and subtle richness. This is an easy way to make a simple breakfast feel special and elegant.
• Light cream is commonly incorporated into dessert recipes, like panna cotta or fruit tarts, providing a delicate creaminess that complements other flavors and textures. It helps create a smooth, luxurious finish.
• Many people use light cream when making soups that could benefit from a slightly creamier texture and more nuanced, comforting mouthfeel. Add at the end of cooking to prevent curdling.
• Light cream can also be used as a base for homemade ice cream or frozen desserts, offering a lighter alternative to heavy cream while still contributing to a smooth and creamy consistency. It's a great way to reduce fat content without sacrificing taste.

• Source of calcium for strong bones and teeth.
• Provides essential fat-soluble vitamins like A and D, important for immune function and vision.
• Contributes to satiety, potentially aiding in weight management by controlling appetite.
• Can be a part of a balanced diet, offering energy from fats.
• May improve the absorption of fat-soluble nutrients from other foods when consumed together.

Light cream should always be refrigerated promptly after purchase and use. Store in its original container, tightly sealed, at a consistent temperature below 40°F (4°C). Avoid storing light cream in the refrigerator door, as temperature fluctuations can shorten its shelf life. For best quality, use light cream before the 'sell-by' or 'use-by' date printed on the carton. Freezing is not recommended as it alters the texture and can cause separation upon thawing.