My Forum buddy, Henriette, and I are staunch Cream Advocates, especially for us B's. In her honor, and as I've promised her, I am here presenting the butterfat values of numerous dairy products, and then: A few extraordinary recipes. All of this information is from Sophie Grigson's marvelous book, GOURMET INGREDIENTS.

Buttermilk: 0.1%
Fromage Frais: 0.1-8%
Greek Sheep's milk yogurt: 8%
Strained Yogurt: 10%
Smatana: 10%
Half-&-Half: 12%

Ricotta: 15-20%
"Coffee Cream": 18%

Sour Cream: 20%
Crème Fraîche: 30% minimum
"Light Cream": 32%
"Whipping Cream": 40%
"Double Cream": 48%
Clotted Cream: 55% minimum
Mascarpone: 90%
Note that these are "British" measures. The French measure fat [matière grasse] as a percentage of dry matter/solids, whereas the above are as a percentage of total mass, including liquid, so French numbers only LOOK higher.

Here are three recipes from this unique book, especially for us cream-lovin' B's:

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1. CLOTTED CREAM (Fine for all B's and for AB secretors on Tier One)

Slowly heat very creamy milk to 176-185 degrees F, holding it there about 30 mins., then cool it. The cream rises and forms a thick golden crust on top of the milk (skim it off and slather it on warm scones!). The heating gives the cream its "cooked" flavor, and prolongs shelf life.

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2. MASCARPONE MOUSSE (for same blood types as above, but, if butter is neutral for O, then perhaps this is ok too?)

(serves 6)

2 eggs, separated
2 Tbs sugar
6 oz. Mascarpone
2 Tbs rum
1/3 cup finely chopped candied peel
3 Tbs finely chopped candied angelica
unsweetened cocoa, preferably Dutch process

Beat the egg yolks with the sugar until pale and thick. Beat in the Mascarpone and rum. Beat the egg whites until stiff; fold into the mascarpone cream. Fold in the candied peel and angelica. Pile into 6 small bowls, and chill. Just before serving, dust lightly with cocoa.

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3. SHRIKAND ("Perfumed" Indian sweet): Fine for A, B, and AB

(serves 4)


2-1/2 c Greek Sheep's milk or strained yogurt
generous pinch of saffron threads
2 tsp rosewater
3 cardamom pods
confectioner's sugar
1 Tbs toasted slivered almonds or pistachios (the latter nut ok for Asec-TierI and AB-sec.)

Line a large sieve with a double layer of cheesecloth. Pour the yogurt into the lined sieve, and gather up the edges of the cheesecloth. Tie a knot to form a bag, and hang it up to drip. Leave 4 hours, or until it is good and thick.

Scrape all the strained yogurt into a bowl. Dry-fry the saffron for a few seconds to crisp up; cool, and pound to a powder. Mix with the rosewater, and let stand 10 minutes to dissolve.

Split the cardamom pods, and crush the seeds inside as finely as possible. Stir the cardamom and rosewater into the yogurt, with sugar to taste. Divide among 4 small bowls and scatter the nuts over the top.

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How good is "Good"? (wink)