On Dec 6, 2:12*pm, Goomba > wrote:
> Sqwertz wrote:
> > 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
>
> I just posted something along those same lines. I think the recipe in
> question is... in question! One egg only? Full fat vs. low fat cheese?
> Too many variables for anyone to know for sure. Especially since we
> haven't yet seen the recipe!

I'm going to post it on a separate thread, if I ever get a moment.