A cure for fettuccine alfredo?!

Perhaps you all know this, but I just discovered it... you can substitute evaporated milk for heavy cream in recipes to make it low-fat and easier to digest. Who knew? And if you knew, why didn't you tell me? All these years of never being able to order fettuccine alfredo, anything in a cream sauce, bechamel, or pot pies... Loving this discovery and all the menu planning that will commence now :)