...of fat-free half-and-half?
Does anyone really think that the chemicals which replace the fat are healthier than the fat that got replaced?
If you want all those chemicals, why not just go with non-dairy creamer?
If you want something that's more-obviously related to milk than non-dairy creamer, but doesn't have any fat in it, why not use skim milk?
I'm no fan of skim milk, but at least it came from a cow.