ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Whip It, Whip It Better: How to Make Lighter Whipped Cream

There are times when nothing but a dollop will do: Plopped over a slice of fresh pie or spread between fudgy layers of cake, real whipped cream is sublime in a way that can't be copied. But with nearly 2 grams of saturated fat per whipped tablespoon, heavy cream can be heavy in ways a healthy cook wants to avoid.

The sexiness comes from the mouthfeel—a silky, butterfat-based texture that simply cannot be replaced. So we don't replace it. Instead, we fluff it up with a little reduced-fat Greek yogurt, whose thick, creamy texture complements the cream. A little sugar is added to maximize volume, and 40% of the calories and nearly half the sat fat are cut. This lighter heavy cream is clean, simple, and delicious—test it for yourself in  our strawberry shortcake makeover.

Photo: Randy Mayor; Food Styling: Blakeslee Wright Giles; Prop Styling: Lindsey Lower

THE FORMULA Combine 1/3 cup heavy-whipping cream, 1/2 cup 2% reduced-fat Greek yogurt, and 2 tablespoons sugar in a bowl; beat with a mixer at medium speed until soft peaks form.

OUR VERSION 19.5 calories, 1.1g sat fat

TRADITIONAL 31 calories, 2.1g sat fat (per tablespoon)