low fat versions of yummy cream cheese

[akairo]

Ok everyone, I really have to know this.....

In all the CL recipes I trade out the low fat versions of cream cheese and use the real thing. Frostings, cheesecake, sauces, whatever. What I would like to know is if they are an acquired taste. Food doesn't seem ( in my mind) to have the same richness and taste as their low-fat counterparts. Comments? Experiences?


Tamara

[Jewel]

Sorry, not sure if you typed it wrong or I read it wrong, but do you mean that the lowfat food DOESN'T have the same richness and taste as the HIGH fat counterparts? I'll assume that's what you mean! :)

I'm one of those people that can adapt very quickly to tastes and textures. Lowfat cream cheese, in my opinion, tastes VERY close to the regular, and has nearly the same texture. Nonfat isn't as creamy and doesn't have an identical taste, but to me it's 'good enough' in most dishes. I'm so used to nonfat in my food now I don't know what I'd do if I took a bite of real cream cheese! Probably would automatically call the item too rich!

Sour cream is another one that I can't tell much difference at all in lowfat or no fat if it's the right brand. I use the 'Naturally' brand of fat free sour cream when I can get it, it's the best.

If I were you, I'd start with half regular and half 1/3 less fat cream cheese, and then go to the 1/3 less fat exclusively. I honestly don't think you'll be able to tell a difference after awhile! The whole purpose of Cooking Light is to maximize texture and flavor in a healthy way! Good luck!

[Grace]

Actually, I think CL works very hard to make sure the food tastes really good, and doesn't have a "funny" low-fat/fat-free/light taste.

I cook and bake almost exclusively from CL, and NO ONE (and I mean no one) has ever told me they thought what I baked/cooked tasted funny or light. In fact, they are just the opposite. They don't believe me when I tell them it's light. They think I'm lying.

I think if you're going to eat cream cheese plain on a bagel or something, you'd probably be able to tell the difference. But when used in a recipe, mixed with all kinds of other stuff, you really can't tell. CL excels at coming up with recipes that don't taste light.

My suggestion would be to try a recipe from CL, exactly as written, with the light or non-fat ingredients, and see for yourself before you decide whether or not it will taste funny. Don't assume, and I think you will be really surprised, and you will see that you don't have to sacrifice flavor to do good things for your health (full fat cream cheese has lots of saturated fat and isn't good for your health, not to mention your hips). So even if you're not trying to lose weight, it's still a good idea to cut back on the sat fat wherever you can.

Good luck! Oh, and I have been cooking from CL for TEN years. I made last Christmas' dinner almost exclusively from CL, and I am FAMOUS for my pies, all CL recipes. I can hardly go anywhere without bringing a pie with me. Everyone raves.

[AndreaU]

I've been eating low-fat (Neufchatel) cream cheese for so long that it taste "normal" to me. Same thing with fat-free sour cream and skim milk- I don't use anything else. I use low-fat veggie cream cheese (homemade) on bagels all the time and wouldn't think of ever switching back. I also use a combination of low-fat & fat free in my Veggie Bars (aka Veggie Pizza) and have never heard a complaint!

[funnybone]

I love the low-fat cream cheese, but don't like the no-fat. However, if recipes call for a combination, then I combine, but if it calls for no-fat on it's own, where I know I can taste it, then I sub with low-fat. I almost never buy the original version any longer.

I guess its what you get used to.

As for sour cream, I love the fat free! I only use low fat in cooking, because the fat free does not work well in some dishes.

[akairo]

Well now I have tried, twice. Once it was the CL Snickerbar Cheesecake. I did think it was pretty good, but everyone who tried it asked what was wrong with it.:eek: The other was a strawberry cheesecake that I found inedible, but my husband ate. I will try the half 1/3 fat and half full fat next time. If nothing else the rest of my family will eat it.:) They will eat anything, even the kids.

Thanks for the suggestions. Now that I am fast approaching thirty I really need to overhaul my sweet eating habits.

[Adriana]

Could it be that you've been buying "store brand" cream cheese? They are much gummier than Philadelphia. In my opinion Philadelphia's 1/3 less fat, Neufchatel chesse is much cheesier tasting than the full fat cream cheese.

[akairo]

I have actually started making yogurt cheese. I can't substitute it for everything, but it makes a fabulous cheesecake.

Tamara

[pattyp.]

AndreaU, would you please share your recipe for the veggie cream cheese? I always use the Phil. 1/3 fat cheese, can't tell the difference. Thanks. patty