I just realized I haven't been using reduced-fat cheeses. There is only ONE kind of reduced-fat cheese carried at our commissary and it's the Mexican blend by Sargento, so I obviously can't use it for everything. The mozzerella says "part skim" and I thought that was reduced-fat but now I don't know since I saw this other one and it was labelled "reduced fat".
What should I do? Use less of the regular kind? Keep cheese out of the recipes altogether?
Why am I always having tragedies? Help!
Kara

