HPSaucy
Will get there one day!
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
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