Thanks Dixie! I might experiment. The evaporated milk might actually work well, but I was thinking that I could just modify the whole sauce part and make a white sauce/bechamel using non-fat milk. I don't have a problem with wheat flour, so that's not a problem.

The tomato pesto and the grilled capsicum/peppers are quite strong in flavour, so I don't think it would really matter. I just know I can't use the full cream in that amount.