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Unless you’re trying to make whipped cream -- in which case, there is no good substitute -- half-and-half, light cream, and whipping cream are safe swaps for most recipes that call for heavy cream. These substitutes have less butterfat than real heavy cream (aka heavy whipping cream), so the dish may not be as rich or have the creamy texture of the original recipe. If cutting fat is the main goal, and the recipe calls for heating or cooking the cream (think: cream soups, quiche), use evaporated milk. For cold recipes, try full-fat or low-fat yogurt.

-- Colleen Rush

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