Chinky, Dr. A recommends we use fat-free or low-fat cheeses. Remember, this isn't a low-carb diet, it's a good-carb diet.
Atkins encourages the use of the high-fat items because the carb count is lower, but we're SO not doing Atkins.
I have a question about ricotta.....are name brands any better that just the plain store brand???? I bought Kroger's and tried to make that almond dessert from PhaseI
and it was very grainey and bad tasting......both hubby and I didn't like it! In fact, even Dixiedawg turned her nose up at .....and she eats EVERYTHING!!!!!
As far as the Kroger's brand, I think I bought that last time and didn't have a problem with it. Perhaps, it's the batch you got? I try to get whatever's on sale so this week I got the Prigo brand.
2nd Chance...I find all ricotta's a bit grainy, but if you use a hand blender to make the ricotta creme's, it makes it really smooth and nice. Mix it with 2 tbl of ff cool whip and it's delish. The lemon rind one is my fave!