Making Substitutions

[lizzieb75]

I hope I'm not copying another thread, but I did a search and didn't find the answer I was looking for.

I'm going to make a Southern Living recipe this weekend: Creamy Lemonade Pie. It's basically a version of an icebox pie. The recipe calls for evaporated milk, lemon instant pudding, 11 oz. of cream cheese and lemonade concentrate (frozen). I'm thinking of subbing light (not fat free) cream cheese and possibly light evaporated milk. Do I go for it? Should I do part regular cream cheese and part light cream cheese? I rarely do substitutions so am a little nervous about how this will turn out. I read the thread and replies on how often people follow recipes to a T, so I'm hoping all of you rule breakers out there can give some tips. Thanks!

[Robyn1007]

I'd definitely make those subs. I wouldn't go as far as FF cream cheese but I think you're fine with LF.

[funniegrrl]

I think it's worth a shot. I agree that I would not use fat-free cream cheese, but then I wouldn't use it for anything.

A family favorite "icebox pie" from the 60s uses a graham crust, cream cheese, sweetened condensed milk, and cherry pie filling. I made it a few years ago with low-fat premade crust, light cream cheese, light condensed milk, and light pie filling. blech. So, I think for every recipe like this there's a point past which it's not very good any more. HOWEVER, with your recipe I think your subs are definitely worth trying.

[zackaboo]

I use reduced fat cream cheese for pretty much everything and think it is a great subsitution. I agree with the others though...don't use the fat free. It is just gross. I also think you should be fine with light evaporated milk. In a pie like that, most of the flavor will come through from the lemonade concentrate. The rest is probably largely texture.

[lizzieb75]

I'm making it tonight so I'll try to post later in the weekend how it turns out. Thanks for the help!

[lizzieb75]

I made the pie using light cream cheese and full fat evaporated milk and it turned out great. Next time, I'm going to try it with the fat free evaporated milk. I chickened out at the last minute and was afraid that I may be using too many light products so I decided to ease into modifying the recipe.

I didn't read through the steps of the recipe and, after I completed step I, I just put all of the other ingredients in the bowl instead of keeping them separate from the pudding mixture. It turned out fine and I only had to dirty one bowl!

Here's the recipe

Creamy Lemonade Pie
Southern Living, May 2007
Prep: 10 min., Freeze: 4 hrs.
Ingredients
2 (5-oz.) cans evaporated milk
2 (3.4-oz.) packages lemon instant pudding mix
2 (8-oz.) packages cream cheese, softened
2 (3-oz.) packages cream cheese, softened
1 (12-oz.) can frozen lemonade concentrate, partially thawed
1 (9-oz.) ready-made prepared graham cracker crust
Garnishes: whipped cream, fresh mint sprigs, lemon slices

Preparation
1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
Yield: Makes 8 servings