Some corners should never be cut.

Made some pumpkin pies this weekend to use up the half-and-half I'd bought. I had one carton of fat-free and one of "real" half-and-half in hopes of producing a less-guilty pleasure. Big mistake! The fat-free stuff did nasty things to the texture of the pie in the cooking process: instead of the usual smooth custardy texture, it ended up kind of pebbly, and separated a lot more than usual, producing quite a lot of "water".

Sometimes you can make these calorie-shaving recipe changes without a qualm. But fat-free "half-and-half"? In your coffee, maybe, but definitely not in pumpkin pie or anything else custardy.