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- Joined Mar 29, 2003
Low-fat dairy products tend to cook abysmally, but I couldn't help looking at the Neufschatel at the market today and wonder how it would sub for full-fat cream cheese in a savory cheesecake. It would be terrific to lower the fat in this dish if I can do so without a significant decrease in everything that's wonderful about cheesecake. Can anyone here help?