American equivalent for light liquid cream

I have seen a few recipes I would like to try here (Chocolate creams & strawberry medley in light cream) and the first one calls for light liquid cream. I do not know what the American equivalent of that would be. I have created a table with all the milk fat percentages (see below) after an exhaustive internet search and cannot find the light liquid cream equivalent. I think full cream milk may be either heavy cream (aka whipping cream) or whole milk. The recipe also calls for 4 egg yolks but the instructions say to use egg whites. Maybe that was a typo? So just use the egg yolks?

As for the Strawberry medley in light cream recipe, it calls for liquid cream (35% fat). That is heavy whipping cream (according to chart below) and I believe that fromage frais (0% fat) is nonfat cream cheese. I have heard you do not want to use nonfat cream cheese so maybe sub with lowfat cream cheese. Can anyone help?

The minimum milk fat content by weight for various types of cream
ProductUKUS
Clotted Cream (aka Devonshire) 55%
Double Cream 48%
Heavy Cream 36% (aka Whipping Cream)
Whipping Cream 35%30%
Whipped Cream 35%
Crème Fraiche39%
Single Cream 18%Light Cream, Coffee Cream, or Table Cream
Sour Cream18%
Chocolate Milk (from Whole)17%
Half Cream (aka Pouring Cream)12%Half and Half (is half cream and half milk)
Chocolate Milk (from 2%)10%
Whole Evaporated Milk8%
Sweetened Condensed Milk8%
Eggnog 6%
Chocolate Milk (from 1%)5%
Light Liquid Cream5%
Whole Milk3.25%
2& Reduced Fat Low-fat Milk2%
Low-fat Milk1%
Skim Milk (aka Nonfat/Fatfree Milk).5%
Skim Evaporated Milk.5%
Sweetened Condensed Fat-Free Milk.5%
Buttermilk0%
* Half and Half has only 10% butterfat in British Columbia

Your recipe

Not being able to see the recipe, it does make it difficult !!

Single cream is your light cream, the higher one will be the un-whipped whipping cream - which happens to be much nicer poured on such things as strawberries than even double cream (Bang goes the diet)

As to your eggs.... depends entirely on the other ingredients. Yolk would be used as a binding agent, whites are usually used when whipped into a meringue, to be folded carefully in for lightness.

Hope this helps.

Phill.