You have created a low-fat custard cream pie by replacing cream with milk. Besides having a whiter appearance, the fl avor of the pie seems weak and lacks “staying power.” Review information on fl...

You have created a low-fat custard cream pie by replacing cream with milk. Besides having a whiter appearance, the fl avor of the pie seems weak and lacks “staying power.” Review information on fl avor profi les, and suggest some changes that you could make to the cream pie to improve its fl avor. Alternatively, suggest fl avors that could be used in an accompanying sauce that is also low-fat but could compensate for what is missing in the fl avor profi le of the pie.