On Mon, 6 Dec 2010 08:43:35 -0800 (PST), Nancy2 wrote:

>> I know my mother would always wonder why a recipe didn't work out
>> only to find out she used the wrong stuff. *But when I'd look in
>> the trash, che could have "sworn" it was regular cream cheese (or
>> sour cream, etc..). *It wasn't. *It was light or fat free.
>>
>> She was not very good at reading labels, and not because of
>> eyesight.
>>
>> -sw
>
> I substitute 1/3 less fat or fat-free for regular cream cheese all the
> time, in baked goods AND cheesecake, and have never had a "fail."

It all depends on the recipe and the rest of the ingredients,
wouldn't you agree? With the ingredients she described (and recipe
she never posted), I must insist that it makes a difference.

-sw