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Well, it's not a lot of work in that it takes just seconds and then you leave it in the fridge and ignore it. But you do have to plan in advance so there's enough time for it to drain. I don't make fancy desserts like the tiramisu very often, so when I do I know it's coming up (someone's birthday, holiday, etc.) But it's definitely not a last minute solution.
I haven't seen low fat soy cream cheese - any brand names?
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Tofutti makes Better than Cream Cheese, which comes in Plain, French Onion, Herb & Chives, Wild Berry, Smoked Salmon, Jalapeno, Cheddar, Ginseng & Dill, Garlic & Herb, and Garden Veggie flavors, and Low Fat Better than Cream Cheese, which comes in Plain and Herb & Chive flavors.
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Buttermilk is so fabulous for making baked goods light, tender, and tangy. There is a super fast and easy way to turn soy milk into "buttermilk" - just add 1 T vinegar to one cup of soy milk, and stir. It will thicken almost immediately, and works beautifully in all baked goods recipes. It's kinda fun to watch it thicken up too. 
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Sharon, I will gladly take any recipes you feel like sharing, especially desserts! 
You know, I do wonder sometimes if they come over for the food or for the company. I'm not complaining either way. I find any excuse to be in the kitchen baking something!
Thanks for a different pumpkin waffle recipe. Do you think I could get away with putting prune puree in the recipe instead of the oil? I have cooked as fat free as possible for a few years now.
Thank you and love these little fun messages!
Sheri
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So much baking, so little time.....
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H - I'll check out the grocery store next week when go off "the hill".
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Sheri - try it and let me know what happens. It'll probably turn the batter dark tho. They say to use the prune puree in dark batters, like chocolate cake or pumpernickel bread because of the darkening factor.
By the way, the pumpkin cake came out great. It was the white Betty Crocker cake mix recipe.
S
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Sharon
"Anything Chocolate"...that is all!
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Heather - The other day, I needed to make some buttermilk out of soy milk and I thought you said to add lemon juice to the milk and it will thicken, and that's what I did and that's what it did!
Then I came across your post about adding vinegar for buttermilk. This is to let you know that they both work!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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