On Tue, 24 Apr 2007 02:31:27 GMT, in rec.food.cooking, Edwin Pawlowski
wrote:

>
>"Doug Weller" > wrote in message
>>
>> You can get low or rather lower fat equivalents.
>> Doug
>>
>
>A low fat version of 48% butterfat? Must taste awful and be loaded with
>chemicals and/or fillers.
>
No, it isn't full of anything like that.
"Reduced fat extra thick cream

With 50% less fat than standard thick double cream but all the delicious
flavour, this cream contains 24% fat. It is not suitable for whipping or
boiling."

or

"Extra thick single cream

This has the same fat content as single cream (18%) but it has been
homogenised to produce a thick spoonable consistency similar to double
cream: it cannot be whipped."

Both are just cream, very tasty.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/