Abstract: An edible cream of low calorie content, wherein an aqueous medium containing from 50 to 90% by weight of water and, based on dry materials, from 10 to 35% by weight of amylaceous materials, at least 5% by weight of proteins, at least 5% by weight of fats, of which at least 1% are emulsifying fats, and if desired sugar is homogenized under a pressure of at least 100 atmospheres, after which the homogenisate obtained is heated at a temperature in the range from 80.degree. C. to 130.degree. C. for a period which varies according to the temperature but which is not less than 10 minutes.