SOS: substituting cream cheeses

[ginny177]

I was about to make the Cranberry Bliss Bars ,from earlier threads on this BB, when I realized the only cream cheese I have on hand is the Neuftachel (Less fat).
Is it OK to use that, or doesn't it work right in this recipe?
TIA

[valchemist]

I think the lowfat will work fine. here is the recipe for those who missed it.


* Exported from MasterCook *

Cranberry Bliss Bars

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 cup butter -- softened
1 1/4 cups light brown sugar -- packed
3 eggs
1 1/2 tsps vanilla
1 tsp ginger
1/4 tsp salt
1 1/2 cups all purpose flour
3/4 cup dried cranberries -- chopped
6 ozs white chocolate -- cut into chunks
Frosting:
4 ozs cream cheese -- softened
3 cups powdered sugar
4 tsps lemon juice
1/2 tsp vanilla extract
1/4 cup dried cranberries
Drizzled Icing:
1/2 cup powdered sugar
1 tbsp milk
2 tsp vegetable shortening

1, Preheat oven to 350.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup of diced cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13 pan. Use a spatula to spread the batter evenly in the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow the cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdeed sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced dried cranberries over thetop of the cake.
5. Whisk together 1/2 cup powdred sugar, 1 Tblsp. milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the ckae lengthwise through the middle. Slice the cake aacross the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular pieces.
Yields 16 servings.
(If you have seen these at Starbucks, you will know why the detailed slicing instructions. If not, just cut and enjoy!)

[LonghornGal]

I've used neufchatel and non-fat in similar recipes with very satisfactory results. :)

--Kristin

[ginny177]

Val - This is faciinating ! My "Cranberry Bliss Bars" recipe is very different from the one you posted. Unfortunately, I don't have MasterCook so I can't easily copy it here & don't have time to type it out.
But it uses an oats & flour crumb base, baked for 15 minutes and tehn layered with a crm. cheese/ condensed milk / cornstarch mixtureand topped with a can of whole cranberry sauce.
Much easier than yours, but I think you recipe looks much better !
. . . . sigh. . . sadly, I have no dried berries.
But I will go ahead with the reduced cream cheese in mine. Thanks for your help. ;)

[LonghornGal]

Ginny, is this similar to yours? I modified from the original recipe from ChocolateRose and loved it. And I used fat free cream cheese. :)


* Exported from MasterCook *

Cranberry Bliss Bars

Recipe By :CL BB posting Chocolate Rose, lightened by LonghornGal
Serving Size : 24 Preparation Time :0:00
Categories : Cookies / Bars Desserts
Fruit / Berries Tried it - great!

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 cups quick cooking oats -- uncooked
3/4 cup brown sugar -- divided
1 tablespoon brown sugar
10 tablespoons Imperial Margarine -- softened
3 tablespoons Lighter-Bake
8 ounces fat-free cream cheese -- (originally all ff but I was out)
14 fluid ounces sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla
2 tablespoons cornstarch
16 fluid ounces whole berry cranberry sauce -- (a can)

Preheat oven 350 degrees. Lightly grease 13 x 9 baking pan.

In large bowl combine flour, oats 3/4 cup sugar and butter, and Lighter-bake, mix until crumbly.

Reserve 1 1/2 cups crumb mixture for topping. Bake 15 minutes. Cool completely.

In large bowl beat cream cheese until fluffy, gradually mix in condensed milk, lemon juice, and vanilla until smooth. Pour evenly over crust.

In small bowl combine remaining sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture. Sprinkle reserve crumb mixture over top.

Bake 40 minutes, cool at room temperature, refrigerate before cutting. Store in refrigerator.


Description:
"They're fantastic!!! Like a cheesecake with tart cranberry topping on top of an oatmeal cookie."
Yield:
"24 servings"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 231 Calories; 6g Fat (24.0% calories from fat); 5g Protein; 39g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

NOTES : Tasty - a nice combo of creamy, crunchy, and tart. Definitely will make these again. I had to put them in the freezer right after cutting so that I would avoid over-indulgence!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[ginny177]

That's it with one exception. The recipe I copied ( and am now making) calls for butter (2 Whole cups !!!)rather than the 10 Tbsp + "Light bake" (unknown to me)used in the above.
Wow ! Wish I'd seen this before I began. . . far less fat. Oh well, it's Thanksgiving.
Thanks Val! :)

[LonghornGal]

LOL :D - I think I subbed the Lighter-Bake since I ran out of butter stuff (its a jar fruit puree fat substitute found near the lard at the grocery store) or unsweetend applesauce for butter. I've even used it in strusel topping with success. (much to my own surprise!) What you got was my modification of the original recipe. :)

--Kristin

[ginny177]

I meant to say ONE cup butter ( 2 sticks).
Anyway, cross your fingers these turn out OK
Thanks Kristin !