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Without cream, producing a rich and creamy sauce was a tall order.

You can replace the sour cream and mayonnaise with low-fat equivalents and have passable “healthier” potato salad. We set our sights a little higher.

Butter and cream supply luxe flavor and texture to traditional mashed potatoes. How do you keep the character of the dish yet slash calories and fat?

How do you make a low-fat version of a soup whose smooth texture and rich flavor are derived from cheddar cheese and heavy cream?