Aubergine recipe question

In my opinion, for cheese it is always better to choose the real deal, even if is 'costs' extra
points... fat free cheeses are just not the same...
--
Nathalie from Belgium
134.1/101.4/minigoal 99.9 Goal 68 Kg
134.1/101.5/minigoal 220.3/Goal 150 pounds RAFL 105.3/101.4/96 Kg
134/1.102/212 lbs "frood" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I think krys posted the recipe for aubergine, tomato and mozzarella bake.

I

Quoted message said:

have a question about it. The recipe calls for fresh "light" mozzarella cheese. Here, I can get
fresh OR I can get part-skim. I've only had fresh mozzarella a few times. Is the taste worth the
extra calories, or should I just get the part-skim, prepackaged?

--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply

I can't stand fat-free cheeses, either - way too rubbery. But part-skim mozzarella is good to me.

--
Wendy griffinsflight.comquilt1.htmOpen ↗ De-Fang email address to reply "Nathalie W"
<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

In my opinion, for cheese it is always better to choose the real deal,

even

Quoted message said:

if is 'costs' extra points... fat free cheeses are just not the same...
--
Nathalie from Belgium
134.1/101.4/minigoal 99.9 Goal 68 Kg
295.6/223.5/minigoal 220.3/Goal 150 pounds RAFL 105.3/101.4/96 Kg
232/223.5/212 lbs "frood" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I think krys posted the recipe for aubergine, tomato and mozzarella

bake.

Quoted message said:

I

Quoted message said:

have a question about it. The recipe calls for fresh "light" mozzarella cheese. Here, I can get
fresh OR I can get part-skim. I've only had

fresh

Quoted message said:

Quoted message said:

mozzarella a few times. Is the taste worth the extra calories, or should

I

Quoted message said:

Quoted message said:

just get the part-skim, prepackaged?

--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply

i find the half fat or whatever you call it works ok here - it does the melty thing, and the grated
parmesan on top adds the really cheesy edge.....

in fact, i'm planning on making it tomorrow 🙂

--
krys

UK 157/132/126 Started March 1st 2001 GOAL August 16th 2001 ...definitely making progress...

"frood" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I can't stand fat-free cheeses, either - way too rubbery. But part-skim mozzarella is good to me.

--
Wendy griffinsflight.comquilt1.htmOpen ↗ De-Fang email address to reply "Nathalie W"
<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

In my opinion, for cheese it is always better to choose the real deal,

even

Quoted message said:

if is 'costs' extra points... fat free cheeses are just not the same...
--
Nathalie from Belgium
134.1/101.4/minigoal 99.9 Goal 68 Kg
295.6/223.5/minigoal 220.3/Goal 150 pounds RAFL 105.3/101.4/96 Kg
232/223.5/212 lbs "frood" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I think krys posted the recipe for aubergine, tomato and mozzarella

bake.

Quoted message said:

I

Quoted message said:

have a question about it. The recipe calls for fresh "light"

mozzarella

Quoted message said:

Quoted message said:

Quoted message said:

cheese. Here, I can get fresh OR I can get part-skim. I've only had

fresh

Quoted message said:

Quoted message said:

mozzarella a few times. Is the taste worth the extra calories, or

should

Quoted message said:

I

Quoted message said:

Quoted message said:

just get the part-skim, prepackaged?

--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply

Thanks! I'm using not-fresh style, part-skim. It's in the oven now. I'm looking forward to trying it
with dinner tonight. I'll let you know how it turns out. I'm also trying a WW Online recipe called
Tuscan Casserole.

--
Wendy griffinsflight.comquilt1.htmOpen ↗ De-Fang email address to reply "krys"
<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

i find the half fat or whatever you call it works ok here - it does the melty thing, and the
grated parmesan on top adds the really cheesy

edge.....

Quoted message said:

in fact, i'm planning on making it tomorrow 🙂

--
krys

UK 157/132/126 Started March 1st 2001 GOAL August 16th 2001 ...definitely making progress...