Those of you with different designations for the fat content of dairy
products, my apologies - I only know the American names for these
things.

We saw a recipe on television which we decided to try last night -
printed out Alton Brown's Baked Stuffed Flounder, and it was
_delicious_ - but with one problem in that both my wife and our oldest
son found it too rich and had a little tummy ache afterwards. (I, OTOH,
thought it was grand and felt full and happy afterwards and even weighed
less this morning - a win/win if there ever was one.)

We were wondering about using less dairy fat - the recipe calls for 1
cup of heavy cream. We keep half-and-half in the house, and whole milk,
too, so the obvious choices are to replace all the heavy cream with
half-and-half, or to use half heavy cream and half whole milk which, I'm
guessing, works out to at least approximately the same thing.

What and how much thickener would we need to add to compensate for the
reduced fat? My wife eats gluten-free so we'd use either corn starch or
tapioca flour (or something else someone might suggest here) and not
wheat flour.

NB: The recipe also calls for 10 oz. of cheddar cheese and we aren't
planning on changing that, although if a change is in order due to the
reduced heavy cream, that's an option, too, e.g., perhaps using less
half-and-half but a bit more cheese makes it work out OK - I don't know.

Here's a link to the recipe:

http://www.foodnetwork.com/recipes/a...lounder-recipe

Many thanks in advance.

-S-