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Old 09-06-2012, 12:02 AM   #11
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Mascarponi
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Old 09-06-2012, 12:19 AM   #12
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Quote:
Originally Posted by TATTRAT View Post
Well, the Neufchatel is the IDEAL candidate for a cream cheese sub, which you were asking for, what recipe are you trying to change up.

Except that it's probably the WORST if it's the taste of cream cheese that she doesn't like. Which is the case here.

I agree that marscapone would probably be a good choice.
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Old 09-06-2012, 12:27 AM   #13
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Quote:
Originally Posted by Dawgluver View Post
Mexican crema? It's like a really thick cream.
It's sour cream.
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Old 09-06-2012, 12:27 AM   #14
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Quote:
Originally Posted by jennyema View Post
Except that it's probably the WORST if it's the taste of cream cheese that she doesn't like. Which is the case here.
Except that OP didn't say that until later on in the thread.
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Old 09-06-2012, 12:36 AM   #15
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Except that OP didn't say that until later on in the thread.
Not in the OP, agreed.

But before your post...

At any rate Neufchâtel is a good low fat substitute. But in some preps you need the fat.

I suspect that Kraft had been out there planting recipes that uneccesarily include cream cheese. I'm serious about this.
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Old 09-06-2012, 07:12 AM   #16
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I'm with Andy on this, look for recipes that don't contain these ingredients.

Cream cheese is often used because it is very thick and creamy and adds body to a dessert or dish, it is going to be very very difficult to find something of similar texture that will perform the same, but not taste like cream cheese.
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Old 09-06-2012, 07:14 AM   #17
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Originally Posted by jennyema View Post
Not in the OP, agreed.

But before your post...

At any rate Neufchâtel is a good low fat substitute. But in some preps you need the fat.

I suspect that Kraft had been out there planting recipes that uneccesarily include cream cheese. I'm serious about this.
I've seen so many recipes out there by manufacturers that call for their ingredient and have seen very similar recipes without it. It seems like there are countless recipes out there with cream cheese as an ingredient now, many of them savory dishes.
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Old 09-06-2012, 08:23 AM   #18
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Goat cheese might work.
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Old 09-06-2012, 10:29 AM   #19
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Looking at the pasta recipe I would try mascarpone first but I could see this also using other good melty cheeses like Gruyere or Swiss. Maybe even (gasp) Velveeta. The pumpkin bars would be harder to sub since the cream cheese is a layer.
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Old 09-06-2012, 10:46 AM   #20
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Brie melts nicely without the rind.
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