Thanks to my friend, Ellen, I now use no-fat or low-fat yogurt instead of cream in several recipes . . . and it works GREAT!
When I want to use this substitution in something sweet, like scones, I use vanilla yogurt. (I tried a couple scone recipes. The “cream scone” recipe that mostly just involved cream – or in this case yogurt – and flour was not nearly as good as the more traditional recipe that called for a bit of butter and an egg.)
When I want to make the substitution in something savory, like quesadilla pie, I use plain yogurt.
Use the same amount of yogurt as the recipe calls for cream.
I won’t be trying it in anything like fettuccine alfredo any time soon; baked goods and casseroles are probably the limit of this substitution . . . but I was thrilled to make scones for the first time in years!