Our grocery stores carry a tofu product (non dairy) called
"Better Than Cream Cheese" and I suspect it would work just fine.
I've used it in many recipes and never had a problem.

On Sun, 30 Jan 2005, it was written:

> I am going to make a tiramasu recipe that calls for
> 1 cup low-fat ricotta cheese
>
> 3/4 cup light cream cheese
>
>
>
> I'd like to use something other than the brand of "Philadelphia Cream
> Cheese." Has anyone experienced using a substitute brand. Are there any
> other common brands of cream cheese readily available?
>
>
>
> Any comments appreciated.
>
> Thanks,
>
> Dee
>
>
>

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^
Katherine Becker "As god is my witness
I thought turkeys could fly"
NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP

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