Has anyone ever cooked with this spread before? It seems like it might be a great alternative... the tub-style has 45 calories and I think 5 grams fat per tablespoon; half of what normal butter does. But, unlike the Light or Fat Free butters, water is NOT listed as hte primary ingredient. And from what I understand, the water is what makes the light stuff usually unsuitable for baking/frying. It just seems to me that this could be a good substitute in baked goods and stuff... I usually use half yogurt anyway. Any comments, trials out there? Thanks!