SC - Yolks vs whites

[Mark Schuldenfrei]

  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.

Indeed. In fact, I have found that very few of them work.

Consider, for example, that fat free cream cheeses tend to "air harden" when
left out.  They dry into a rather unattractive plastic flake.  Still just as
tasty, but really yucky looking.  (For a fast example, pour some honey on a
piece of bread that was covered in fat free cream cheese... and it will
obligingly dessicate in front of your eyes.)

	Tibor