Varieties
The availability of crème fraîche depends on how close you are to where it is produced, but many specialty markets stock it. In France, there is an appreciation of the uniqueness of the crème fraîche made by various artisan producers, just as those who enjoy yogurt appreciate various brands for their unique flavors and textures. Crème fraîche is now also made in the United States by artisan producers.
Preparation, uses, and tips
Crème fraîche makes a wonderful topping for fresh fruits, puddings, and other desserts. It is well suited to savory dishes, soups, and casseroles, and adds body to sauces; it can also be served with blintzes, salmon, or caviar. It is favored by cooks because it doesn’t curdle as easily as heavy cream when heated.
Nutritional Highlights
Crème fraîche, 1 Tbsp (15g)
Calories: 52
Protein: 0.3g
Carbohydrate: 0.42g
Total Fat: 5.5g
Fiber: 0.0g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
