Laughin’ Mama Cheese
Description
While this doesn’t taste exactly like those white processed triangles, I actually think it is way yummier and has a little more gourmet "foodie" flare. I now use Laughin’ Mama anytime Pearl calls for the use of Light Laughing Cow cheese in her recipes. I’m finally able to enjoy her Loaded Fotato Soup (page 117) and her Creamless Creamy Chicken (page 78). This recipe is found in the "Condiments and Extras" section of the Trim Healthy Mama Cookbook, page 484. This recipe is a multiple-serve recipe.
1 Multiple-Serve Recipe
Ingredients
Instructions
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Bring the water to a near boil in a small saucepan over high heat. Add the agar and psyllium, and whisk well while bringing to a boil. Reduce the heat to low and whisk for 30 seconds.
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Scrape the mixture into a blender using a spatula to make sure you get it all out of the pot. Add the remaining ingredients and blend very well. Pour into a glass container, cover, and chill in the fridge until set.
Note
Intro continued...Laughin’ Mama has similar amounts of fat per serving size as Light Laughing Cow. But feel free to halve the fat if you want. Take the 2 tsp. of sesame oil and Tahini down to one of each. It is still just as delicious that way and that is exactly what I do when I want to eat lots of this but still stay in FP mode.
Note: This recipe (and the following allergen free cheese recipes) uses Agar powder which is a powder made from a seaweed and is easily available on the net or at some health food stores. It has been used as a thickener in Asian cultures for centuries. Please do not confuse this with carrageenan. It has none of the same health concerns.
