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Trying the "Less fat" products?

post #1 of 12
Thread Starter 
Well, since its a new year and the typical "new years resolution" is to lose weight. Im starting out slow, building my way up. One of my big vices is cream cheese. Just cant get enough of the stuff. Use it for dips, in soups, cakes you name it, so i cant just cut it out completely. The good news is that Philly has 1/3 less fat cream cheese which is a big help. Has anyone else tried this one out yet???
post #2 of 12
That used to be called Neufchatel cheese. It's been around for ages. :p And it always finds a place in my fridge, either in brand name or store brand form!

Now, I don't do a lot of baking, so I don't know how well it might work in a dough. But for any other cream cheese uses, I'm happy with it. I even use it as an ingredient instead of cream sometimes, melting a little chunk into a sauce or stirring it into mashed potatoes. That doesn't really lower the fat content of the dish, afaik, but I like to pretend it does. :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 12
I use the 1/3 less fat cream cheese to make a lighter cheesecake and it works really well.

Beware of low fat versions of food, especially dairy. Notice the labels and you'll see that when they cut the fat they add more sugar. It's quite shocking!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 12
And vice versa.
Difficult to have flavor without ones of those, so if one goes down the other usually goes up.
:eek:
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #5 of 12
Agreed. Just remember the caloric content of "low fat" products are usually nearly as high or just as high as normal fat products. Personally I would advocate tighter portion control and do some exercise.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #6 of 12
Thread Starter 
There is both Neufchatel and the 1/3 less fat. the only difference is that the Neufchatel is for baking.
i agree with you Blueicus, portions are a big part in losing weight.
have you ever tired creating your own cheesecake Koukouvagia???
post #7 of 12
What do you mean?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 12
Thread Starter 
haha, sorry for not explaining. Example. I made (with the cheesecake customizer on creamcheese(dot)com) a White Chocolate cheesecake with strawberries on top and named it White-Berry Dream. I love recipes, but sometimes get creative and like making my own things. Plus i get use the Neufchatel cheese:chef:
post #9 of 12
Fun. I never name any of the dishes I create so that's an idea.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 12
If I have to eat low fat or no sugar things. I dont eat them at all . The pleasure of eating the real thing is gone. If I cant have real ice cream, then I dont eat ice cream.Thats just my opinion!!
CHEFED
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CHEFED
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post #11 of 12
Thread Starter 
Koukouvagia trust me its a lot of fun lol
ED BUCHANAN, the best thing that i like about Philly's is that its made with fresh milk and cream like the regular is. always a plus
post #12 of 12
Philly Cheese is very tasty for cheesecakes - can even be used as an alternative to butter/marg in sandwiches. Goes well with both savoury and sweet dishes, or as an addition to a sauce/gravy/soup. You can also get very low fat mayonaisse, but do check the calorific level.

I do prefer using low fat greek style yoghurt, if you like that flavour. It has other benefits apart from its great taste and lower calorie/kilojoule count. If you are worried about it splitting when using it for a sauce (this will only happen if you let it boil) add some cornflour slurry to it.

My best effort in losing weight was when I was very strict, had no butter/marg/cheese/icecream in the house at all - I just wouldn't buy them. Instead of frying lean meats in oil & butter I would grill them, or just spray with oil and sear meats quickly (where it suited). Or at times instead of using oil I would use a little skimmed chicken stock to "fry" food in - cabbage is done great like that, lots of other veg too, carrots, zucchini, beans,etc. And veg soups are a great filler.

The microwave and steamer got a lot of use, Chicken and fish featured highly, and mountains of veg :)

For thickening anything I made good use of cornflour in a little slurry, so there was at least a hint of a sauce, plus lemon juice, home-made skimmed stocks. Also yoghurt when I wanted it creamy.

Wish I could be that disciplined again <sigh> Oh well one day.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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