Combination Approach in Recipes
For many recipes, perhaps you’ve discovered that using ALL fat-free products doesn’t work. The flavor may be off as well as the texture.
For example, a cheesecake made with egg substitute and fat free cream cheese has a too-tangy taste and slick appearance and mouth-feel.
But using a combination of fat free and reduced fat cream cheese, along with a whole egg or two, yields a more luscious, creamy dessert that is still much lower in calories and fat than traditional versions.
