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

Any brand of cream cheese or light cream cheese should work.

Usually there are store brands that are just as good.


"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
>
>

Here's a version I found that everyone can have for free.

Twinkiemisu
===========
Box of Hostess Twinkies
1/2 Cup strong coffee, cooled & sweetened
1/4 Cup Kahlua (optional)
1/2 gal coffee or coffee & chocolate ice cream
Chocolate shavings or sprinkles
..
Slice Twinkies in half lengthwise. Spray 9 x 5 loaf pan with* cooking
spray.
Put 5 Twinkie halves, cream side up, side by side in pan. Mi*x coffee and
Kahlua (optional); with pastry brush, apply liberally to cut* side of
Twinkies. Spoon about a 1/2 inch layer of softened ice cream* over
Twinkies.
Repeat until you have used enough Twinkies & ice cream to fi*ll the loaf
pan.
Cover tightly with foil and freeze several hours or overnig*ht. This can
be
served from the pan in slices or unmolded, garnished with th*e chocolate
and
served. Serves about 10.


Servings: 10




Dee Randall wrote:
> 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 Randall wrote:

> 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?
>

Cream Cheese in Tiramisu?????

No way. It is supposed to be made with Marscapone. Creamed Cheese is a
cheap imitation.

Another lucy?
lol

"lucy" > wrote in message
...
> Here's a version I found that everyone can have for free.
>
> Twinkiemisu
> ===========
> Box of Hostess Twinkies
> 1/2 Cup strong coffee, cooled & sweetened
> 1/4 Cup Kahlua (optional)
> 1/2 gal coffee or coffee & chocolate ice cream
> Chocolate shavings or sprinkles
> .
> Slice Twinkies in half lengthwise. Spray 9 x 5 loaf pan with* cooking
> spray.
> Put 5 Twinkie halves, cream side up, side by side in pan. Mi*x coffee and
> Kahlua (optional); with pastry brush, apply liberally to cut* side of
> Twinkies. Spoon about a 1/2 inch layer of softened ice cream* over
> Twinkies.
> Repeat until you have used enough Twinkies & ice cream to fi*ll the loaf
> pan.
> Cover tightly with foil and freeze several hours or overnig*ht. This can
> be
> served from the pan in slices or unmolded, garnished with th*e chocolate
> and
> served. Serves about 10.
>
>
> Servings: 10
>
>
>
>
> Dee Randall wrote:
>> 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
>
>
>

"Dave Smith" > wrote in message
...
> Dee Randall wrote:
>
>> 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?
>>
>
> Cream Cheese in Tiramisu?????
>
> No way. It is supposed to be made with Marscapone. Creamed Cheese is a
> cheap imitation.
>
Dave, I'd love to find some marscapone. But I have never ever seen any. My
husband was in North Haven (New Haven area) & bought some Lady Fingers. I
find all sorts of Stella d'Oro products, but NO Lady Fingers.

Here is the recipe I'm working from. It's from Sarah Moulton (Gourmet
Magazine) recipe on line from her show, "Sarah's Secrets."

Rum and Ricotta Tiramisu

Recipe courtesy Sally James, Fresh and Healthy, Ten Speed Press, 2001

Show: Sara's Secrets Episode: Fresh and Healthy


Prep Time: 20 minutes Inactive Prep Time: 8 hours

Yield: 8 servings





1 cup low-fat ricotta cheese

3/4 cup light cream cheese

1 tablespoon rum or cognac

1/4 cup superfine sugar

1 1/2 cups very strong espresso or good quality coffee, cooled
(She said to make it 3 times as strong as usual)

16 ladyfingers - she said buy Italian brand

2 tablespoons unsweetened cocoa, for dusting



Beat the cheeses, rum and sugar with electric beaters until light and
creamy, set aside.



Pour the coffee into a large shallow dish. Quickly dip 1 side of half the
ladyfingers into the coffee and lay closely together with the dipped side
down over the base of a large flat-based serving dish or large cafe au lait
cups.



Spread half of the cheese mixture evenly over the ladyfingers.



Dust with half the cocoa then repeat layers with coffee-dipped biscuits and
cheese.



Cover with plastic wrap and refrigerate for at least 6 hours or overnight.



Dust with remaining cocoa just before serving.

Dee

Dee Randall wrote:

>
> > Cream Cheese in Tiramisu?????
> >
> > No way. It is supposed to be made with Marscapone. Creamed Cheese is a
> > cheap imitation.
> >
> Dave, I'd love to find some marscapone. But I have never ever seen any. My
> husband was in North Haven (New Haven area) & bought some Lady Fingers. I
> find all sorts of Stella d'Oro products, but NO Lady Fingers.
>
> Here is the recipe I'm working from. It's from Sarah Moulton (Gourmet
> Magazine) recipe on line from her show, "Sarah's Secrets."

There must not be enough Italian blood in your area or else they would be more
likely to carry Marscapone. It is quite common around her, usually found in a
tub alongside Feta and Ricotta. If your grocery store carries Stella d'Oro
products they should be able to get it for you. It never hurts to ask a grocery
store to order things for you. Most of them aim to please.

It surprises me that Sarah Moulton would take a classic like Tiramisu and not
even use the primary ingredient of the original. I have checked out dozens of
Tiramisu recipes and tried at least 6 of them. While there are lots of
variations, especially when it comes to how the eggs are used, they all use
marscapone.

If you cannot find Lady Fingers you can use a sponge cake.

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
> >
> Dave, I'd love to find some marscapone. But I have never ever seen any.

Even Meijer sells marscapone. Have you check in the imported cheese section
at the grocery? I comes in small tubs.

"Vox Humana" > wrote in message
...
>
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> ...
>> >
>> Dave, I'd love to find some marscapone. But I have never ever seen any.
>
> Even Meijer sells marscapone. Have you check in the imported cheese
> section
> at the grocery? I comes in small tubs.
>
Although I frequently am checking out the imported cheese section in my
grocery store(s),
I'll give another look-see at that part of the grocery. There are no
Meijer's in my area, I checked. The chain that is the biggest here is
Giant, of which my grocery store is a subsidiary, Martin's. They are pretty
up-scale, but still cater to Virginians' tastes, in my opinion.
PS, I just got my tiramasu in the frig - with the cream cheese - I tasted
it, and the cream cheese is a bit overwhelming for me as I am not that fond
of it, but at least I'll know the difference when I find the marscapone.
Thanks.
Dee
Thanks



When I go to the big city (Fairfax, VA), I'll look there, too.

Dee Randall wrote:


> Although I frequently am checking out the imported cheese section in my
> grocery store(s),
> I'll give another look-see at that part of the grocery. There are no
> Meijer's in my area, I checked. The chain that is the biggest here is
> Giant, of which my grocery store is a subsidiary, Martin's. They are pretty
> up-scale, but still cater to Virginians' tastes, in my opinion.
> PS, I just got my tiramasu in the frig - with the cream cheese - I tasted
> it, and the cream cheese is a bit overwhelming for me as I am not that fond
> of it, but at least I'll know the difference when I find the marscapone.
> Thanks.
> Dee
> Thanks

I love Tyler Florence's recipe for tiramisu.
http://www.foodnetwork.com/food/reci..._15489,00.html
I'm sure Giant carries the proper cheese. They're
a great store.

"Goomba38" > wrote in message
...
> Dee Randall wrote:
>
>
>> Although I frequently am checking out the imported cheese section in my
>> grocery store(s),
>> I'll give another look-see at that part of the grocery. There are no
>> Meijer's in my area, I checked. The chain that is the biggest here is
>> Giant, of which my grocery store is a subsidiary, Martin's. They are
>> pretty up-scale, but still cater to Virginians' tastes, in my opinion.
>> PS, I just got my tiramasu in the frig - with the cream cheese - I tasted
>> it, and the cream cheese is a bit overwhelming for me as I am not that
>> fond of it, but at least I'll know the difference when I find the
>> marscapone.
>> Thanks.
>> Dee
>> Thanks
>
> I love Tyler Florence's recipe for tiramisu.
> http://www.foodnetwork.com/food/reci..._15489,00.html
> I'm sure Giant carries the proper cheese. They're a great store.

So far I haven't seen any in Giant's in Manassas which is the closest Giant
in my area --
I'll have to have my husband get some the next time he is in New Haven, CT.
Does anyone know, is the expiration about the same as ricotta?
Dee

>

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

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^

I can get mascarpone in northwest Iowa, where the Italian
population is probably close to zero!

On Mon, 31 Jan 2005, Dave Smith wrote:

> Dee Randall wrote:
>
> >
> > > Cream Cheese in Tiramisu?????
> > >
> > > No way. It is supposed to be made with Marscapone. Creamed Cheese is a
> > > cheap imitation.
> > >
> > Dave, I'd love to find some marscapone. But I have never ever seen any. My
> > husband was in North Haven (New Haven area) & bought some Lady Fingers. I
> > find all sorts of Stella d'Oro products, but NO Lady Fingers.
> >
> > Here is the recipe I'm working from. It's from Sarah Moulton (Gourmet
> > Magazine) recipe on line from her show, "Sarah's Secrets."
>
> There must not be enough Italian blood in your area or else they would be more
> likely to carry Marscapone. It is quite common around her, usually found in a
> tub alongside Feta and Ricotta. If your grocery store carries Stella d'Oro
> products they should be able to get it for you. It never hurts to ask a grocery
> store to order things for you. Most of them aim to please.
>
> It surprises me that Sarah Moulton would take a classic like Tiramisu and not
> even use the primary ingredient of the original. I have checked out dozens of
> Tiramisu recipes and tried at least 6 of them. While there are lots of
> variations, especially when it comes to how the eggs are used, they all use
> marscapone.
>
> If you cannot find Lady Fingers you can use a sponge cake.
>
>
>

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

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^

"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

"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 Randall" <deedoveyatshenteldotnet> wrote:

>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

Here is the recipe I like. Takes some time but is well worth it.


* Exported from MasterCook *

Venetian Tirami-su

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
60 grams sugar
1/4 cup wine, marsala -- sweet
380 grams mascarpone cheese
1 cup heavy cream -- * see note
1 cup coffee, expresso
3 tablespoons coffee liqueur (63 proof) -- * see note
36 savoiardi
3 tablespoons cocoa powder

Zabaglione: Beat egg yolks in top pan of double boiler until thick.
Place bowl over simmering water and while beating, gradually add
marasala and sugar. Continue beating until mixture is very thick.
Remove from heat, but continue beating until mixture has cooled, then
refrigerate.

Beat the mascarpone smooth, fold whipped cream into it, then fold in
the zabaglione.

Mix expresso and liquor together.

Line bottom of 9" square pan with half of the savoiardi: brush them
with the expresso. Place half of the zabaglione mixture over them.
Another layer of savoiardi, then add the remaining zabaglione. Dust
with Cocoa.

Refrigerate for at least 1 hour. Makes 8 - 12 servings.

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 359 Calories; 25g Fat (64.4%
calories from fat); 5g Protein; 26g Carbohydrate; trace Dietary Fiber;
177mg Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.

NOTES : *Whipped into a soft peak stage
*Kaluaha
1/4+ cup sugar




--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>

>
> 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

Maybe one of these will work:
http://www.geocities.com/NapaValley/2490/basic.htm

Dee Randall wrote:
>
<snip>

> 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

I used to make a fake tiramisu that worked out fairly well.

Line a serving dish with sponge fingers/lady fingers. Sprinkle well with
a mix of strong black coffee, rum and a little vanilla extract; the
cakes should be moistened but not dripping.
Mix the mascarpone with some sugar to taste. Also works with creme
fraiche or fromage frais.
Spread the sponge fingers with part of the mascarpone mix.
Layer with more sponge fingers, moisten with the coffee mixture and
spread the mascarpone etc.

Finish with the mascarpone mix. Dust the top with good cocoa and
chocolate shavings. Cover and refrigerate until serving time.

On Wed, 2 Feb 2005 07:07:35 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

> 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.

Can't you substitute?

sf

"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