I found this when I was trying to shop for ingredients for my Pasta Carbonara. I wanted to stay true to the recipe’s ingredients and use Nestle All-purpose cream but I just had to try this. The 0% trans fat and 50% reduced cholesterol did me in. Any chance or opportunity to be healthy I almost always try to grab it. Besides it was just going to be used for an ordinary lunch or dinner but if it were for a birthday or Christmas party complete with party hats, clown and Holiday Party Invitations, I would never use a substitute. So the verdict? The consistency is runny. The taste is comparable to that of soy. But all in all, it is okay. I would probably use this more often especially now that I’m trying to cut back on fat and lower my cholesterol level.
Monday had us trapped inside the house because of storm Mina. My kids wanted so much to eat out and being the only adult, they didn’t seem to understand why it was extra hard for me to go out when it was pouring like crazy outside.
I’m almost 40 and I’m getting old. I’m tired of all that strolling in the mall for hours, going out of town and dropping everything to be near the beach. I’m past that. So to compensate for not going out during the long weekend, I cooked one of my specialties and their favorite Spaghetti Carbonara. My son was definitely happy. He even requested me to cook my other specialty which is Chicken Piccata but I said no. MG has rashes again perhaps due to chicken and egg overload so we might see an allergy doctor austin this week if the rash worsens.
400 grams of spaghetti noodles
250 grams of bacon
2 tetra packs of all-purpose cream
120 grams of Che-Vital Quick Melt Cheese or Eden Quickmelt
Salt & Pepper to taste