A recipe for an onion/sweet potato tart calls for 1 and 1/2 cups of half and half. Can I substitute milk instead to make it more healthy?
It might help to see the recipe you're using -- milk may work fine (especially if it's whole milk). The only risk is that lower fat dairy is more likely to break and look curdled when it boils, but other ingredients can sometimes protect against that.
As one of my close friends says: "Fat equals flavor". So, maybe think of half and half as the healthy alternative to full cream ... ;)
Thank you all, I think I will keep the half and half!!!!