I need to cater for my husband who has type 2 diabetes, he and I also have weight issues to deal with.
Where cream is called for in a dish like this, I use skim milk greek style yoghurt. I think it would suit the dish, if you like the tanginess of yoghurt.
It may well be worth looking up other dishes that call for yoghurt, as in some Indian cooking. It tastes creamy, without the high fat levels, and also has other health benefits. As with cream, don't let it boil once the yoghurt is added. It may split, but I haven't found this to be a problem.
I'm about to make a leg of lamb (trimmed of fat and "skin") that's been marinated in skim greek yoghurt, lemond rind, lemon juice, paprika, oregano, chilli and onion for 48 hours. It will be charred on the bbq grill first, then slow roasted at 160 deg C covered for about 3 hours (till internal temp. is right). Should be nice and soft. Have made up a lamb stock from lamb necks, strained, cooled, fat cap removed. Its lovely and syrupy without any sugar/flour added - looking forward to it served with baked veg and green salad. The yoghurt and lemon tendersie the meat, especially after 2 days, and add great flavour.