Substitution for cream in recipe

I have a receipe that calls for 4 TB of cream (but says that half and half or whole milk will work).  Since these are not allowed after the bypass surgery - does any one have any other substitutions that would work? Thanks.

Do you mean you're not supposed to have cream, half-n-half, or whole milk? Bummer. 

Honestly, 4 TBS in an entire recipe of something, of which you'll be eating, at most, a half-cup? I can't see how that little of ANYTHING could hurt you.

Something you may not have thought about---I assume you're avoiding these because of the fat content, right? Keep in mind that when things are made artificially low- or-no-fat, something has to replacew the fat. Usually it's carbs, which you absorb completely. On the other hand, you will malabsorb FAT to some degree for the rest of your life. Doesn't it make sense, then, to just eat the 'normal' item, like whole milk?

skim milk will work,esp for only 4 tbsp. it is really about the amount of liquid and 2 tbsp is 2 tbsp.
GL

I haven't tried this but what about low sugar soy milk. 

 What is the recipe?  I would have to know that before I can advise.

Carol - the recipe is for butter chicken (Chicken Tikka Masala).

 I would probably go for an Almond milk in this case.  

I still malabsorb fats at 8+ years out so would have NO problem using 4 TB of cream or any other fat laden item ...

Don't understand this *new* low fat for RNY'ers thing ...

(Maintaining a normal BMI at 8 years post RNY)

I concur, Kim. As an earlier poster pointed out, "skimmed" foods often contain added sugar. Plus, there are some vitamins and minerals that can't be absorbed unless eaten with some amount of fat.

Personally, I'd use the cream!

 Personally  I follow my doctors' and dietician's instructions and 3 plus years post op still eat no real heavy cream , butter ,  half and half  or whole milk .

A VERY tasty  substitute  can be easily made with fat free  powdered milk (  or fat free half and half but this great tasting product DOES contain a bit of  sugar I believe)  .  Its important to mix the powdered milk with some  room temperature water right before putting in the recipe ..  dont just sprinkle it in. 

To substitute for the taste of butter  I use fat free genuine butter solids ( called Butter buds and available in  almost  any grocery store by the spices )   This product also likes to be mixed with a bit of water before using .. but U can throw it into recipes as is also.  

There are other freeze dried butter  products on the market , like Mrs MCCormicks?  popcorn toppings ... etc but to me the butter buds is by far the best because its the least salty.  I even carry a couple of envelopes with me in the glove box of my car and use to dip crab legs in buffets ... tastes EXACTLY like butter mixed according to directions .

Personally I think we Americans get PLENTY of fat  eating out and in  the office every day .  I choose not to exacerbatethe problem by adding oils and fats  to the ( fresh, delicious and healthy ) food I cook at home.