I prefer whole milk (read about why here) but sometimes I want a lighter tasting milk. I find instant chocolate pudding for example has a more chocolaty taste when using a lighter milk.
For years I’ve simply made a lighter whole milk when needed. All I do is water down whole milk taking the flavor and calories closer to a little less than a 2% milk. The less flavor can allow other flavors like chocolate to be more prominent. I would not do this if a recipe calls specifically for whole milk for some reason.
It’s a simple enough idea and easy to do.