I want to make a chicken pie (potato top) but I'm not sure if v light fromage frais will split in the oven. Also I haven't cooked with it before what's it like as a substitute for cream?
I used it once to make a creamy pasta sauce for a SW carbonarra type thing lol, it seperated and went a kind of orange-y colour lol...
Baking it *might* have a different effect, though...
Personally I would try using ricotta or low fat soft cheese (philly extra light, eg.) mixed with a little milk, it makes a fairly decent cream sub... and the cheese and milk can come from your healthy extras, leaving it syn free