Fat-free half-and-half

Fat-free half-and-half is a dairy ingredient consisting of a homogeneous mixture of equal parts skim milk and fat-free cream. Its texture is lighter than traditional cream but creamier than regular milk, making it ideal for adding body and smoothness to various culinary preparations without contributing many calories or fat.

Origin: This product is very popular in North American cuisine, especially in the United States and Canada, where it is commonly used to enrich coffee, soups, sauces, and desserts. Its fat-free version emerged as a healthier alternative for those looking to control their intake of saturated fats while wishing to maintain a creamy texture and flavor.

Properties: Fat-free half-and-half is low in saturated fats and calories compared to traditional cream. It provides a creamy texture and a mild flavor without significantly altering the dish's nutritional content. Furthermore, due to its low-fat content, it does not thicken like full cream, making it ideal for preparations where a light consistency is desired.

Synonyms in Spanish (Latin America): In different Spanish-speaking countries, although there is no exact equivalent term, descriptive expressions such as mezcla de leche y crema descremada (mixture of skim milk and cream), crema ligera sin grasa (fat-free light cream), or crema baja en grasa (low-fat cream) can be used. In some places, it may also be found as mitad leche, mitad crema sin grasa (half milk, half fat-free cream).

In cooking recipes, fat-free half-and-half is perfect for those who want a healthier alternative without sacrificing the essential creaminess in dishes such as sauces, creams, coffees, and desserts.