Quote:
Originally Posted by Wolf Goddess
I use real butter for baking, and a light non-hydrogenated spread for topping things, like steamed vegetables or toast. I tried and HATED smart balance - the texture of both the sticks and tub stuff is just off. The sticks also had an odd yellow rind.
I have a tub of Smart Balance in the fridge and I think it'll probably sit there till it goes bad. I bought it to use on baked potatoes, but it doesn't melt. It just sits there in a big, bright-yellow, plastic-y blob. So I've gone back to butter (sparingly). I like the taste better than the Smart Balance and at least butter melts.