Usually when I cook seafood pasta, the sauce is super creamy. That wouldn’t be a problem if I didn’t have to worry about my waist size…and the fact that 250ml (8.45 fluid ounces) cream contains about 90g (3.17 ounces) of fat. Eeeek!!! But my craving for a creamy, seafood pasta has been so strong the last couple of weeks that I knew I had to make it sometime this week. I knew I could make the sauce with low-fat evaporated milk or yoghurt but I just didn’t feel like that was going to be good enough. Until I remembered my new favourite, reduced fat cream. Now let me tell you,…