"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Dawn" > wrote in message
>> ...
>> > Omelet wrote:
>> >> In article >,
>> >> "JoeSpareBedroom" > wrote:
>> >>
>> >>
>> >>>"MOMPEAGRAM" > wrote in message
>> .. .
>> >>>
>> >>>
>> >>>> h.. 4 oz fat free half and half
>> >>>
>> >>>
>> >>>Admittedly, I don't examine all the little containers in the same
>> >>>neighborhood as the milk, but fat free half & half? What the hell is
>> >>>in
>> >>>it?
>> >>
>> >>
>> >> I saw some at Wal-mart the other day and wondered the same thing...
>> >>
>> >> Fat-free half and half seems to be an oxymoron to me.
>> >>
>> >
>> > Its kind of pointless anyway, the 4 TB of flour and the fat free stuff
>> > used to thicken it has more calories and carbs than regular
>> > half-and-half
>> > would. Sure, you save 10g of fat, until you butter a roll....
>> >
>> > Dawn
>>
>> I made a thick brocolli soup a few days ago. I used 2% milk and no flour.
>> My
>> son watched, tasted, and said it needed more richness. I threw in 1/2 cup
>> of
>> dry roasted peanuts (for 4 cups of soup). Voila. Rich.
>
> And you did that to avoid fat?
>
> <smirk>

No. I did it because flour adds nothing but thickness, and using cream would
add fat, but not much else. Peanuts added taste, and the perception of
richness.