Philadelphia Cooking Creme
 

My apologies if this isn't in the right folder. The recipe section of this forum is beautifully organized, but this is more of a basic ingredient question.

Have you bought this stuff? Have you used it?
http://www.kraftbrands.com/philly/Pages/default.aspx

I can't figure out what it really is and how to use it as a substitute. I don't know if it's meant to be used in place of cream in a recipe or cream cheese - or, are those two items so similar that this could be used to replace both?

Per 1/4 cup: 110 calories, 80 fat calories, 9g fat, 4g protein and 3 carbs (0 fiber)

I've bought 8 of them as the store has had them on sale, and after using a manufacturer's coupon and a store coupon together, they cost me all of .50 for each 10 oz. tub.

I am curious about it because a) there may be an opportunity to continue buying this stuff cheap and b) most of the tubs I bought this week have an expiration date in June, meaning it lasts a bit longer in the fridge than normal cream.

How would you/have you used this stuff?

No, but I just saw it at the store for the 1st time the other day. I do not know what's in it-just saw it on the shelf. Check the web site-they usually have recipes and nutritionals.

I took one look at the list of 'ingredients' and put it back on the shelf. It has a lot of the 'frankenfoods' I won't eat in anything else either. Thanks Kraft, but I'll just make my own. I'm not a goody two shoes 'purist' and don't want to come across like that, but eating 'unnatural' stuff undid my progress in my early LC'ing and now that I've been maintaining for over eight years....I'll just buy the good ol' cream cheese and go from there.

It isn't a product I would use, but that doesn't mean you shouldn't. It appears to be thickened skim milk. It contains starch and maltodextrin, which I try to avoid ... especially the starch.



It has 110 calories and 3g carbs (from sugars) per 1/4 cup.

My choice would be to use heavy whipping cream, which has 205 calories and 1.66g carbs per 1/4 cup. JMO. :)

I agree - too many ingredients for me!! Depending on which texture any recipe called for I would use either cream cheese or double cream (heavy cream)

I saw this at the store today. It just looks like a duded-up version of cream cheese with a higher price tag.

I just saw it advertised on TV with the past 7 days. Interesting but I am not interested. I pretty much have my low carb diet put together with whole foods and this cooking cream did not interest me as something I want or need in my lifestyle. BUT, that being said please don't let that stop you from trying it. I pretty much used everything under the sun that was low carb. That's what we all should do until we settle into a lifestyle that's been molded to our own personal likes.

OK I may be flamed but I used it with chicken and it was great...not everyday nor every week....but it works for me a couple times a month..

Thanks for responses, everyone.

Does anyone have a recipe for Alfredo sauce that doesn't use a ton of HWC? The one I use now yields about half a cup of heavy cream per serving.

I've never seen it.