It is a great low cal option for adding creaminess to any recipe. I like to add it to fat free cool whip and it gives it such a wonderful flavor and texture when you're serving whipped cream on something. You will be able to find it in the specialty cheese area of your local grocery store.
Starting Weight: 235 on 01/01/07
Achieved Goal Weight: 140 on 11/29/07
Maintenance Weight Range: 138 to 143
"A true friend knows your weaknesses but shows you your strengths; feels your fears but fortifies your faith; sees your anxieties but frees your spirit; recognizes your disabilities but emphasizes your possibilities. " William Arthur Ward
I add it to almost any veg sauce that I'd use on pasta. Caponata, simple tomatoe sauce or with steamed frozen spinach to make a sauce. If I've got marscapone, I'll use it, if not just low fat cream cheese. Sometimes I need to add a bit of veg stock or skim milk to get it to the consistancy I'm looking for. It can be a bit grainy when I add it to high acidity foods like tomatoes, but I use my handy - hand blender and whiz it until its smooth - it typically works.
Its great with a bit of honey to dress up a fruit salad too.
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I put some in polenta to give it a creamier texture. You can also use it in recipes that call for cream cheese. I've never used flavored marscapone, but plain is much like a slightly sweet cream cheese.
I think I may have to give in and buy it. I have seen it used a lot on TV and I see it all the time in the grocery store, but I have always been a little scared to try it- plus I didn't have any recipes in mind... I am queen of buying a new ingredient unprepared and then never using it. LOL.
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