"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> "Nexis" > wrote in message
news:VPELd.68$Yu.50@fed1read01...
> >
> > "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> > ...
> >> 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
> >
> > Dee, I'm sorry, and I am the *last* person one would call a food snob,
but
> > you are not making anything resembling tiramisu with ricotta cheese. Or
> > cream cheese for that matter. Tiramisu is made with mascarpone cheese
and
> > wouldn't be as good with anything else.
> > That being said, there are several brands of light cream cheese, it just
> > depends on what's available near you to use in your tiramisu-type
dessert.
> > Here we have the store brands and the old stand-by. By store brands I
> > mean,
> > Trader Joe's Kirkland, that type thing.
> >
> > kimberly
>
> Could you suggest any recipe that doesn't use either cream cheese or
ricotta
> cheese, but ALL mascarpone cheese? All the recipes (without eggs) I've
seen
> call for at least the ricotta cheese.
> I just couldn't eat anything like this with eggs, all I would taste is
EGGS.
> Raised on a farm where we as kids had nothing to do but WAIT and watch for
a
> chicken to lay an egg.
> Thanks.
> Dee

Dee,
My sister can't eat eggs (allergies) or much sugar (diabetes) so here's what
I use for her, which she says is extremely good and I agree lol:
36 Savoiardi (the crisp ladyfingers, not soft)
1 1/2 cups espresso combined with 1 tsp double strength vanilla, or the
scraped seeds of a vanilla bean
1/4 cup kahlua (optional, but so good!)
8 ounces mascarpone cheese
1/4 cup sugar or splenda (not the baking kind), divided
1 cup heavy whipping cream (hey I said it was good, not a diet dish! lol)
good quality cocoa powder OR finely shaved bittersweet chocolate
Soften the mascarpone at room temp and combine with the kahlua and 2 tbsp
sugar/splenda.
Whip the cream to soft peaks with remaining sugar/splenda and fold in the
mascarpone mixture.
Briefly dip the ladyfingers in the espresso and lay into the bottom of the
serving dish. When the entire bottom is covered, add 1/2 of the mascarpone
cream. Repeat, then top with a dusting of cocoa powder or shaved chocolate.

You cannot tell the difference if it's made with sugar or Splenda, so if
sugar is an issue, no worries. Chill before serving, as it will make it
easier to slice into squares. You can also do it in individual dessert
dishes. For her birthday last year I made it in martini glasses, which was
fun.

Hope this helps
kimberly