Zoe wrote:
>I have a regular cheesecake recipe I want to convert to fatfree and I know I
>can just use fatfree cream cheese - but it also calls for heavy cream - do you
>think nonfat milk would work or should I just give up on this particular
>recipe?
I would give either nonfat yoghurt a try, or a combination of skim milk and
ff youghurt mixed together well. Another idea is adding skim milk powder to
the milk to bulk it up in texture.
In some recipes it doesn't seem to be a problem to sub using skim milk, but
the yoghurt or milk powder may be needed here to keep the cake firm. What
about vanilla or cappucino flavoured yo'? :-)
Good luck!
Sharon
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Sharon McCleave
Pie R squared. No! Pie R round,
cornbread are square!
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