The SB Cookbook says to choose cheeses with no more than 6 grams of fat per serving, so the Kraft 2% is okay (it's right at 6 I think). I have yet to find a FF cheese I think is worth even eating, so I'm sooo glad we can use this!
I'm on a house rabbit mailing list, and one of the members works at a lab at the University of Wisconsin (where else?) trying to make a good fat free cheese. He says so far they have been unable to do it...that you need at least 30% fat to make it palatable (and a bunch of other scientific words). I totally agree! I can do light, but not FF cheese. Blech! I think it falls into the Frankenfood category!
However, I love fat free milk. Yummmmm! So clean tasting! I can't wait to have it in Phase 2!