We dig a creamy dreamy rich sauce in this house, but my husband has high cholesterol, and I don't want a big ass, so we never use actual cream to make the sauces.
Instead, get yourself some Wondra (a finely milled flour commonly used for making gravies, it is awesome, trust me) and stir a few shakes in to a bit of fat free or low fat yogurt (Greek yogurt gives you more protein) or sour cream. Add the mix to your sauce in place of cream, half and half, etc. If you want your sauce thicker, whisk in some more Wondra, creamier, mix in more yogurt or sour cream.
This blend should be the last this to go in your sauce (aside from seasonings to taste), so make the rest of your recipe first. After you add the mix be sure to bring the pot to a low boil so the Wondra can work it's thickening magic.
One of my faves is really easy. Reduce some cooking sherry over medium to medium high heat by about half, add the yogurt/Wondra mix, a big pinch of sugar, and salt and pepper to taste. Try it on scallops, shrimp, chicken, mmmmmmm.....
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