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Message from Michele from Kraft Kitchens
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Message from Michele from Kraft Kitchens
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!

Egg Substitute

[Replies: 3]
Last Post Nov 15, 2008 12:36 AM by: jen3314
jen3314
 
jen3314
Posts: 1,726

Re: Egg Substitute

Posted: Nov 15, 2008 12:36 AM
> Hi Suzy-G,
> Welcome to the message boards! We have not tested
> that recipe with egg substitute but it is worth a
> try. My only hesitation is that the recipe calls for
> Fat Free Cream Cheese so the only fat in the filling
> is the egg. The texture might not be fantastic. You
> won't know until you try. Let us know how it turns
> out.

instead of fat free cream cheese, use the real thing...like she said, you wont know until you try...

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msminnie
 
msminnie
Posts: 20
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Re: Egg Substitute

Posted: Nov 14, 2008 7:09 PM
I have used an egg substitute for things that call for eggs. I can't tell the difference.

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Michele from Kraft Kitchens
 
Michele from Kraft Kitchens
Posts: 726

Re: Egg Substitute

Posted: Nov 13, 2008 12:08 PM
Hi Suzy-G,
Welcome to the message boards! We have not tested that recipe with egg substitute but it is worth a try. My only hesitation is that the recipe calls for Fat Free Cream Cheese so the only fat in the filling is the egg. The texture might not be fantastic. You won't know until you try. Let us know how it turns out.

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Suzy-G
 
Suzy-G
Posts: 1

Egg Substitute

Posted: Nov 13, 2008 9:44 AM
Wondering if it is always acceptable to use egg substitute in lieu of whole eggs in recipes. At the moment, I'm looking at the Double-Layer Pumpkin Cheesecake, which calls for 2 eggs. Any reason why egg substitute wouldn't work? I'm always looking for ways to reduce fat/calories in my cooking.

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