SC - Yolks vs whites

[Uduido at aol.com]

In a message dated 97-05-01 02:22:05 EDT, you write:

<< the
 cheesecake called sambucade in the Forme of Cury uses egg whites and a
 curd cheese, which could easily be of the low-fat variety. >>

If you do "substitute" low or non-fat cheesesw in a recipe, please experiment
ahead of time. The melting/cooking consistencies of several of these products
are granular rather than meted and creamy after heating.

Lord Ras