If you take sour cream and put it in a cheesecloth and let most of the water leak out, you essentially have cream cheese. Except that yours doesn't have starch, guar gum, or any of the other stabilizers/additives. So that's a great way to do it. Or you can use yogurt and do the same thing. Whatever you don't use, you can form into little balls and submerge in olive oil with some herbs.

If I need something creamy for a sauce....I sometimes put skim milk (which always is in my refrig) with some cream cheese....another thing that is always in my refrigerator. It's amazing how little cream cheese it takes to make skim milk "cream-like'...or perhaps sour cream like. And I never use the reduced fat stuff, I also think it tastes strange. When I am trying to reduce the fat in a recipe I will just use milk....and if I am looking for some thickness, I will whirr in the blender with a little cooked rice. I always have evaporated milk but that's only for certain things where that "boiled" taste is necessary...like Grandma's rice pudding and her pumpkin pie. Linda C

Thanks for the votes of confidence but DH went out and got cream. Otherwise I would have attempted it. The dish was great but a little heavy and kinda spicy [perfect for a naked maple porkchop side], I'm thinking of whipping it up with some eggs and making a Sweet potato pie with the left overs, whaddaya think?

Lars : It is a shame you can't make good Waffles without Cream. Here is a recipe for Waffles you will love. Give them a try and let me know !!! LOUÂS Pancakes and Waffles Recipe Light, Crispy but Tender. 2 ½ cups milk ( IÂve been using powdered milk) 2 eggs ( separated ) . 1/3 cup of veg. Oil 2 tablespoon of vanilla Pinch of salt ½ cup Sugar 1 cup of Wheat Flour 4 teaspoons Baking Powder All Purpose flour --------------------------------------------------------------------- Mix Pancake Batter: Put the first 6 ingredients ( except egg whites ) in a mixing bowl and beat until smooth. Put in the Wheat flour, Baking pwd. and some All Purpose flour. Beat until smooth. Add enough flour to thicken slightly, (were it leaves ripples while mixing ) not thin and loose. Beat the egg whites with a teaspoon of sugar, until peaked. Add ½ the egg whites to the batter and fold in easy. Beat the other ½ of the whites until very stiff and fold these in also. After the pancakes are cooked, I put plastic in between for freezing. For Waffles: Thicken a little more, to where you have to move it around with a spoon, when it is put on the waffle iron . Then do the egg white thing as in the pancake batter. When baked I cool them fast on a rack and put them in a plastic bag, and right in the freezer. If you overcook a little, dampen slightly with water, before you put them in the toaster oven. As for the waffle iron , I have a very old round one with adjustable heat Range. You will have to adjust to your Waffle Baker. It makes a waffle about ½ inch + thickness. For me this is just right, for the amount of butter and syrup that you can put on top. I found one to match at Macy's it is a Cusineart. I donÂt use the Belgium Waffle Maker ; except when IÂm adding Ice cream and fruit topping , because itÂs too much waffle for the amount of syrup and butter. But may be good for you.! If I want a Belgium Waffle, I just make a double decker and put fruit or whatever filling in between. Then you have more cooked surface area , on the Waffles.