Does anybody else use English Double Devon Cream?

[SugarFreeSheila]

The carb count is "less than 1 gram" per 1-ounce/2 T serving, so it is similar to heavy cream in that regard. It reminds me a bit of Mexican Table Cream (also shown below), which I also love. It's just wonderful in its simplicity.

I tried mixing a little of the English Double Devon Cream with organic sunflower seed butter and thought it was great that way! The label suggests adding it to fruit and other things.

If you like this product, what is your preferred use for it?

[elsy]

Hi Sheila. I had never seen or heard of that cream except the Mexican one. BTW, isn't it delicous. I just love it! Yummy! Anyway, hopefully someone will come around and answer your question. Amazing transformation. WOW! I was gonna ask, "how did you do it?" LOL! But I know the answer. Daaaa.

[SugarFreeSheila]

Hi, Elsy!! I remember when I first launched the website 5 1/2 years ago, people would e-mail me that question: "I love your Atkins site ... so, how'd you lose the weight??" - except with no irony. I'm convinced it was rhetorical.

[Condor]

Actually this is not a bad subsitute (UHT) when you are not living in the UK. However the UK fresh creams are amazing. Every supermarket sells single/extra thick single/double/extra thick double etc. It is very very fresh and the best in the world. I can't wait to get back there to have some. If you are ever in the UK you must try it!

[not2late]

I love this stuff! I use it on fruit. A decent substitute is mascarpone cheese.

Condor, the problem with the US creams is ultra-pasteurization. IF you're lucky enough to find pasteurized cream, the taste is different---"creamier" and fresher tasting. And if you're really, really lucky, you have your own cows and you can make your own double cream or clotted cream!

[Condor]

Oh I wondered why, thanks for that. I would love to have my own cows!