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Old 11-12-2007, 05:01 PM   #1
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Crema Mexicana-- Is it LC and how to use it?

I keep seeing this in the dairy section, but it has no nutritional information on it. Is it low carb, and does it add anything special to recipes that sour cream wouldn't? What does it taste like?

It's a bit expensive to try it out blindly.
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Old 11-12-2007, 07:35 PM   #2
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Crema Mexicana

It's very low carb. Check the bottle when you are in the market.
It's Mexican thick cream that is used like we use sour cream, only this
is not as sour. I used it tonight on my enchiladas. It is delicious. Put some
in your coffee,yum. It's easy to think of ways to use this product.
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Old 11-12-2007, 08:08 PM   #3
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I think there was some yummy fudge that used that cream..Maybe Tater's recipe?
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Old 11-12-2007, 08:43 PM   #4
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Tater??? Calling Tater!!!!!

Did you see that mention of Crema Mexicano and your fudge recipe?

yummmmmmmeeeeee
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Old 11-13-2007, 04:46 AM   #5
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I think that the fudge recipe used the crema media that comes in cans. That's a different product.
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Old 11-13-2007, 05:48 AM   #6
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Quote:
Originally Posted by LindaSue View Post
I think that the fudge recipe used the crema media that comes in cans. That's a different product.

Seems like it was called Table Cream Fudge?
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Old 11-13-2007, 08:36 AM   #7
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[COLOR="Red"]Table cream fudge is NOT my recipe, but it is the best tasteing lc fudge I've tried. I don't bother draining it because your boiling it down anyways. I also have found that 7 minutes can be too much cook time.[/COLOR]


"Table Cream Fudge"

2 cans (7.6 oz each ) Nestle Table Cream Chilled (mex section)
sugar subs to equal 2 1/2 cups sugar.
3 milk chocolate hershey SF bars broken into pieces
4 Tbsp sifted cocoa
2 tsp vanilla

Chill the cans of cream in the refrigerator for several hours or overnight. Carefully drain all the liquid from each of the cans of chilled cream. Put the solid cream in a heavy stainless sauce pan. Add the sweetener and stir.
Over medium heat, bring to boil.
Boil, stirring constantly, for 7 full minutes. You may need to lower the heat during cooking.
Just stir continually to prevent scorching.

Remove from heat immediately add:
Milk Chocolate pieces.
Stir until melted.
Add the "sifted" cocoa, 1 Tbsp at a time, stirring until incorporated
Stir in vanilla.

Pour into a brownie pan sprayed with pam.
Chill for 3 or 4 hours. Store, covered, in frigerator.
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Old 11-13-2007, 10:24 AM   #8
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Thanks Tater



I have one can of that crema, so I'll be traveling to the market today.

I think this one looks like it is worthy to be made for anytime, not just
Christmas. Does it freeze well?

Thanks,
barbo
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Old 11-13-2007, 12:01 PM   #9
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Today I went to a grocery store that caters to Hispanics and took a look at some of the crema Mexicana that they had. What I saw on some of the labels proves that you can't always trust the nutritional info on food labels. One brand called La Vaquita said that their Crema Mexicana has 1 gram of fiber per serving and so did that brand's Queso Fresco. There were no ingredients that would have fiber. The ingredients actually looked good low carb-wise and there were only 2 carbs per ounce. I'm not sure if I trust those numbers though after the fiber thing. Another brand had 2 carbs per tablespoon or twice as many and they had the same ingredients. Then, there was a third brand and their Crema Mexicana had so much rubbish in it that the ingredient list was a mile long. It was loaded with starches and sugars and other junk.

This is the brand with the fiber in it:



This is one of the other brands that they had and this one said 2 carbs per tablespoon:



I think they sell that brand at Wal-Mart too.

Although I'm making fajitas later this week, I didn't buy any crema although I'd love to try it. It was rather expensive compared to sour cream and I wasn't sure if we could use up a whole bottle before it goes bad. Sour cream is quite a bit lower in carbs than the crema anyway. One cup of sour cream has about 10 carbs and the crema has at least 16 carbs per cup (based on 2 carbs per ounce) or up to 32 carbs per cup if you go by the brand with 2 carbs per tablespoon. I'm inclined to believe that it has 16 carbs per cup. 32 carbs seems much too high. Milk doesn't even have that many carbs per cup.
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Old 11-13-2007, 03:21 PM   #10
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Thank you so much for your analysis, Linda Sue! The second jar was what I saw at Kroger, along with the canned Nestle stuff. It isn't worth if for me either unless it has some exceptional flavor or quality to it that sour cream or whipped cream doesn't.
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