Fat-free Cream Cheese

[sneezles]

In my substitution list it says one 3oz block equals 6 tbs. You may need more of the soft to equal the same amount of block since it has more air in it.

[This message has been edited by sneezles (edited 01-26-2001).]

[emilycat]

Julie,

There's really no difference, as far as I know, between using the cream cheese in the tub as opposed to the block-style...if the recipe calls for 1/3 less fat or light cream cheese, just be prepared for the fat free to yield a less-rich taste. I use it almost exclusively in desserts, though, so it should be okay.

[Jasper]

Sure you can. But I would recommend using light cream cheese instead. It tastes much better in frostings and sweet stuff. You'll really notice the difference and I don't think light is too bad for you. Check the label, but I bet it's only 4 or 5 g fat. I use fat free in dips and spicy dishes (Mexican stuff).

[TDMMD]

Originally posted by TDMMD:
I'm making Applesauce Spice Cake with Cream Cheese Dressing for l997 Cooking Light Cook Book. Can I substitute, or how can I substitute, the tub, soft fat-free cream cheese for the block-type specified in the recipe. Since I just made the cake, sure would like an answer quickly. Julie AR
Thank you all so much....sometimes you just need someone to tell you it's ok. Thanks again. Julie

[TDMMD]

I'm making Applesauce Spice Cake with Cream Cheese Dressing for l997 Cooking Light Cook Book. Can I substitute, or how can I substitute, the tub, soft fat-free cream cheese for the block-type specified in the recipe. Since I just made the cake, sure would like an answer quickly. Julie AR

[luv2cook]

I despise fat free cream cheese. has a funny taste for me and made a dish taste funny so I only use low-fat...