Thread: Alternative to mascarpone

Hi all, pre SW I used to make a seafood lasagne which was gorgeous but fairly high in syns due to the mascarpone and white wine. Was wondering what I could use instead of mascarpone to lower the syn value?

I've thought of perhaps quark, ricotta, Philadelphia light but not sure what would work best.

If anyone's tried an alternative I'd love to hear how it turned out x

Haven't tried it but in terms of flavour and creaminess I'd prob go with the Philadelphia Light rather than the others.

The Philly option is less likely to split when heated the others do although even though they taste fine it does look unappealing lol

I must have shares in phili light by now as I buy so much of the stuff & use it in everything! It makes a fabulous sauce so should work well in your dish

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Thanks everyone I think Philadelphia it is then! I'll let you know how it goes when I've tried it x