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  3. Use It Up Challenge: 1/3-Less-Fat Cream Cheese

Use It Up Challenge: 1/3-Less-Fat Cream Cheese

May 12, 2016
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Credit: Photo: Marcus Nilsson
Have a bit of leftover cream cheese from a recipe? Don't let it go to waste! A few ounces adds creaminess to dips, entrées, and even desserts. We typically recommend 1/3-less-fat cream cheese over full-fat. You still get all the rich body and creaminess of the luxurious cheese without the calories and fat. Be sure to wrap up your extra cream cheese with plastic wrap to keep air from drying out the cheese. Use up any leftovers within a week of opening for best taste and texture results.
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Tomato-Basil Soup with Grilled Cheese Croutons

Credit: Photo: Jennifer Causey
View Recipe: Tomato-Basil Soup with Grilled Cheese Croutons

A bit of 1/3-less-fat cream cheese adds rich body to our Tomato-Basil Soup, a fast weeknight meal that boasts three times the protein compared to common store-bought varieties.

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Turkey Sliders

Credit: Photo: Hector Sanchez
View Recipe: Turkey Sliders

A handful of fresh mint boosts the flavor of ground turkey, while cream cheese keeps the patties moist. Mild-flavored pepperoncini peppers top these sliders served on water rolls.

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Stuffed Berries

Credit: Photo: Hector Sanchez
View Recipe: Stuffed Berries

A simple mixture of powdered sugar, cream cheese, and amaretto transforms hollowed out strawberries into an ultra simple dessert or appetizer—perfect for spring gatherings.

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Cheesecake Sandwiches

Credit: Photo: Hector Sanchez
View Recipe: Cheesecake Sandwiches

Makeover your cheesecake with a no-bake handheld version that makes an easy party treat. Lemon juice and zest blended with raspberries create a fresh summer confection.

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Smoked Salmon Deviled Eggs

Credit: Photo: Hector Sanchez
View Recipe: Smoked Salmon Deviled Eggs

Dress this staff favorite with cold-smoked salmon atop a creamy filling seasoned with fresh dill. You can easily double or triple the recipe to feed a crowd.

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Cucumber-Feta Bites

Credit: Photo: Grant Cornett; Styling: Alistair Turnbull 
View Recipe: Cucumber-Feta Bites

Cucumbers are a wonderful alternative to crackers during snack time. Top them off with a little cream cheese, nonfat Greek yogurt, feta cheese, and walnuts for a protein-packed crunch. Cute, portable, and easy, these are great party starters that guests will love snacking on. Tangy feta cheese steals the show and brightens up the vegetable base.

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Creamy Asparagus, Herb, and Pea Pasta

Credit: Photo: Christopher Testani
View Recipe: Creamy Asparagus, Herb, and Pea Pasta

Mascarpone cheese, unsalted chicken stock, and 1/3-less-fat cream cheese create a smooth and creamy sauce that pairs beautifully with asparagus, herbs, peas, and pappardelle pasta.

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Carrot-Zucchini Cake With Coconut-Cream Cheese Frosting

Credit: Photo: Dylan + Jeni
View Recipe: Carrot-Zucchini Cake With Coconut-Cream Cheese Frosting

Zucchini makes a brilliant addition to carrot cake, adding a verdant note to the sweet carrot.

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Chicken, Kale, and Mushroom Chimichangas

Credit: Photo: Randy Mayor
View Recipe: Chicken, Kale, and Mushroom Chimichangas

Fresh tomatoes and an avocado cream offer a bright finish. It's a crisp, flavor-packed wrap of veggies, meat, and cheese for less than 300 calories.

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Two-Cheese Mac and Cheese

Credit: Photo: Brian Woodcock
View Recipe: Two-Cheese Mac and Cheese

Indulge in this lighter version of the comfort food favorite. Because it uses unsalted stock, it eliminates a lot of added sodium.

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Bacon-Goat Cheese Jalapeño Poppers

Credit: Photo: Jennifer Causey
View Recipe: Bacon-Goat Cheese Jalapeño Poppers

Salty bacon, rich goat cheese, savory-sweet jelly, and roasted jalapeño—it takes teamwork to make the dream work. If you already have the grill going, these dreamy little bites are equally easy to cook outdoors.

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Zucchini and Goat Cheese Quiche

Credit: Photo: Iain Bagwell
View Recipe: Zucchini and Goat Cheese Quiche

Is there anything more French than a savory vegetable quiche? Choose fresh-looking, smooth-skinned zucchini. If you have a vegetable garden, add strips of squash blossom to the tart, as well. Crumbled goat cheese and diced ham give the tart a complex flavor. 

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Fresh Artichoke and Kale Dip

Credit: Photo: Brian Woodcock
View Recipe: Fresh Artichoke and Kale Dip

Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead–it will be a time-saver during the last-minute rush of putting on a party.

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Ultimate Grilled Cheese

Credit: Photo: Randy Mayor
View Recipe: Ultimate Grilled Cheese

When a rich cheese mixture is slathered on whole-grain bread and sautéed in olive oil, the result is a glorious silky, ultra-cheesy sandwich.

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Mini Bow Ties with Bacon and Peas

Credit: Photo: Jennifer Causey
View Recipe: Mini Bow Ties with Bacon and Peas

Finishing your peas and carrots is exponentially more exciting when bacon is involved. In fact, almost every dish is more exciting when bacon comes to play, so feel free to swap your family's favorite veggies into this versatile pasta.

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Basil, Feta, and Quinoa Stuffed Chicken Breasts

Credit: Photo: Jennifer Causey
View Recipe: Basil, Feta, and Quinoa Stuffed Chicken Breasts

Sweet piquanté peppers, also called sweet cherry or Peppadew peppers, are about the size and shape of a strawberry. Look for them at the olive bar or in the pickle section.

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Gram's Clam Dip

Credit: Photo: Brian Woodcock
View Recipe: Gram's Clam Dip

From the Kitchen of Katie Barreira: Cooking Light Test Kitchen Director

Katie, a Boston native, and her cousin rivaled for their grandmother's clam dip recipe and the secret to what made her version green. "My cousin Jen won the battle," says Katie, "so it remains a mystery to me, although I think it's just food coloring."

Katie's lower-fat version uses reduced-fat Greek yogurt and cream cheese for a creamy result that does this heirloom dish justice. Precut crudités will hold up well if you'd like to prep them the day before. Wrap trimmed and cut veggies in a damp paper towel and refrigerate in a zip-top plastic bag for the crispiest texture.

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Crisp-Crust Chicken Potpie

Credit: Photo: Jennifer Causey
View Recipe: Crisp-Crust Chicken Potpie

Turn to rotisserie chicken and frozen puff pastry dough to shave time from this deconstructed version of a comfort classic. Cooking the crust separately keeps it crisp and crunchy.

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Almond Butter Snickerdoodles

Credit: Photo: Becky Luigart-Stayner
View Recipe: Almond Butter Snickerdoodles

2 Yolks

Trust us. Our twist on the classic cinnamon-sugar cookie, lovingly called the Snickerdoodle, won’t disappoint. Using almond butter, egg yolks, and cream cheese in the cookie dough adds richness, and the crunchy coating of cinnamon sugar brings back all the memories from this all-time favorite cookie.

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Carrot Cake Sandwich Cookies

Credit: Photo: Randy Mayor
View Recipe: Carrot Cake Sandwich Cookies

Based on the classic whoopie pie, these soft sandwich cookies provide all the pleasures of traditional carrot cake in a fun-to-eat package, including the thick, tangy cream cheese frosting—especially the cream cheese frosting.

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Creamy Spring Pasta

Credit: Photo: Johnny Autry
View Recipe: Creamy Spring Pasta

This dish is luxuriously creamy, but the pasta soaks up the sauce quickly. Be sure to serve right away. Use refrigerated pasta to cut several minutes off the cook time.

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Chicken Enchilada Casserole

Credit: Photo: Jennifer Causey
View Recipe: Chicken Enchilada Casserole

These enchiladas are a cinch to assemble and easy to freeze—just cover one of the pans with foil. If you plan to serve a crowd, bake in one (13 × 9–inch) baking dish. The chicken stays moist throughout baking and reheating, thanks to a gentle poach and a creamy verde sauce. Fresh cilantro stems have tons of favor; make sure to include them in the sauce.

To Freeze: Cool partially baked enchiladas to room temperature in baking dish. Cover baking dish tightly with heavy-duty foil, or seal with an airtight lid. Freeze up to 2 months.
To Reheat: No thawing needed: Bake, uncovered, at 400° for 45 minutes or until enchiladas are thoroughly heated and sauce is bubbly. Top each serving with tomato and cilantro leaves.

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Snickerdoodle Dip

Credit: Photo: Randy Mayor
View Recipe: Snickerdoodle Dip

This simple treat puts the flavor of classic snickerdoodle cookies in dippable form. Serve with apple and pear slices.

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Turkey Tetrazzini

Credit: Photo: Jennifer Causey
View Recipe: Turkey Tetrazzini

Enjoy one baked pasta dish tonight, and freeze one for a comforting supper later. This turkey-and veggie-loaded pasta bake is a one-dish meal worth sharing and is an easy solution for "nothing in the fridge" nights.

To Freeze: Cover baking dish with heavy-duty foil or an airtight lid. Freeze up to two months.
To Thaw: Remove foil; place dish in microwave. Microwave at 30% power for 30 minutes or until thawed.
To Reheat: Preheat oven to 400° for 20 minutes or until a thermometer inserted in center registers 160°.

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Chocolate-Dipped Cannoli with Pistachios

Credit: Photo: Becky Luigart-Stayner
View Recipe: Chocolate-Dipped Cannoli with Pistachios

Chocolate and nuts are the perfect combination to top off sweetened ricotta and cream cheese in this cannoli. Swap out the pistachios for peanuts or almonds for a different taste.

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Stovetop Sausage Mac and Cheese

Credit: Photo: Becky Luigart-Stayner
View Recipe: Stovetop Sausage Mac and Cheese

A quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.

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Brown Sugar Cheesecake with Cranberry Compote

Credit: Photo: Becky Luigart-Stayner
View Recipe: Brown Sugar Cheesecake with Cranberry Compote

Thick cranberry sauce lends brilliant color and sweet-tart taste to this rich cheesecake.

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Creamy Ranch-Style Dip

Credit: Photo: Johnny Autry
View Recipe: Creamy Ranch-Style Dip

Serve this dip to your football crowd with baby carrots, broccoli florets, or other fresh vegetables.

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Cherry and Pistachio Rugelach

Credit: Photo: Linda Pugliese
View Recipe: Cherry and Pistachio Rugelach

You can switch out the cherry preserves and dried cherries for another fruit that comes in both spread and dried form, such as apricot, currant, or blueberry. 

​Pretty Packaging: These rustic cookies can handle a more rustic approach to wrapping. Carefully place the cookies into a cellophane bag, then drop inside a burlap bag; cinch with a ribbon.​

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Farro Salad with Creamy Feta

Credit: Photo: Johnny Autry
View Recipe: Farro Salad with Creamy Feta

Good news, whole-grain shoppers! Precooked farro is popping up in both the grain aisle and the frozen-foods section of many supermarkets. Alternatively, you can cook up a batch of unpearled farro in about 45 minutes— it keeps, refrigerated, for up to 1 week and freezes beautifully.

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From Cooking Light's Test Kitchen to Your Kitchen Table

Credit: Photo: Nigel Cox
View Recipe: Pumpkin-Hazelnut Cheesecake

We have a secret weapon in our Test Kitchen: Deb Wise, an experienced baker who gets the science and loves the challenge of making light sweets with sublime texture and glorious flavor. Here, we offer Deb’s wisest offerings yet.

First we have this Pumpkin-Hazelnut Cheesecake. Spiced pumpkin adds seasonal color and warm flavors to this magnificent double-decker dessert. Hazelnuts contribute their unique browned butter note to the wonderfully dense cake beneath the silky cheesecake. Shards of brittle add drama and style.

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Chicken Taco Salad

Credit: Photo: Jennifer Causey
View Recipe: Chicken Taco Salad

Add a little variation to taco night and throw your favorite taco fillings on a bed of fresh romaine lettuce. Ready in just 25 minutes, you’ll have a flavorful, fresh taco salad that is sure to satisfy your Southwestern craving.

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Strawberry Cream Cheese Waffle Sandwiches

Credit: Photo: Randy Mayor
View Recipe: Strawberry Cream Cheese Waffle Sandwiches

Standard toaster waffles get a tasty upgrade in this easy-to-prepare breakfast dish.

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Winn's Fig and Pecan Rugelach

Credit: Photo Courtesy of Oxmoor House
View Recipe: Winn's Fig and Pecan Rugelach

This is a gluten-free variation of the traditional Jewish pastry. Filled with fig preserves, pecans, and brown sugar, they are the perfect treat for a Hanukkah celebration.

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Cream Cheese-Swirled Brownies

Credit: Photo: Becky Luigart-Stayner
View Recipe: Cream Cheese-Swirled Brownies

For moist and fudgy results, be careful not to overbake. When the brownies are perfectly done, the edges of the batter will just begin to pull away from the pan.

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Cream Cheese Meltaways With Lemon Glaze

Credit: Photo: Jan Smith
View Recipe: Cream Cheese Meltaways With Lemon Glaze

When shaping these buttery cookies, do not try to form perfectly smooth balls. If the dough is handled too much, the cookies will become heavy and dense.

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Fig and Cream Cheese Bars

Credit: Photo: Jan Smith
View Recipe: Fig and Cream Cheese Bars

With the honeyed flavor of dried figs, a sweet cream cheese layer, and a buttery, crumbly crust, these bars garnered our Test Kitchens' highest rating. Store leftovers in an airtight container in the refrigerator for up to five days.

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Raspberry-Cream Cheese Muffins

Credit: Photo: Randy Mayor
View Recipe: Raspberry-Cream Cheese Muffins

Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries.

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Pecan Tassies in Cream Cheese Pastry

Credit: Randy Mayor
View Recipe: Pecan Tassies in Cream Cheese Pastry

If slicing and serving the pecan pie is more than you want to handle during the busy holidays, these pecan tassies provide the same great pie taste in single-serving bites.

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Two-Cheese Penne with Chicken and Spinach

Credit: Photo: Randy Mayor
View Recipe: Two-Cheese Penne with Chicken and Spinach

To balance out the meal, serve this rich and saucy pasta alongside a crisp romaine salad with bright acidic dressing.

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Hot Artichoke-Cheese Dip

Credit: Photo: Oxmoor House
View Recipe: Hot Artichoke-Cheese Dip

This artichoke cheese dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

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Goat Cheese Polenta with Sautéed Kale

Credit: Photo: Becky Luigart-Stayner
View Photo: Goat Cheese Polenta with Sautéed Kale

We love the versatility of this 25-minute entrée. It's a hearty choice for breakfast, lunch, or dinner.

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Blueberry Cheesecake Ice Cream

Credit: Photo: Colleen Duffley
View Recipe: Blueberry Cheesecake Ice Cream

Cool off at your Easter celebration with a big bowl of creamy homemade ice cream. Perfect for entertaining, this top-rated recipe makes enough for a crowd.

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Chili-Cheese Mac

Credit: Photo: Johnny Autry
View Recipe: Chili-Cheese Mac

Meaty, cheesy, and delicious—kids will love this comforting dinner. Parents will love it, too—it’s quick.

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Cinnamon-Apple Panini

Credit: Photo: Brian Woodcock
View Recipe: Cinnamon-Apple Panini

With a touch of sweet spice, cream cheese richness, and tart apple crunch, these melty-sweet sandwich triangles are sure to earn grade-A ratings. Serve as an after-school snack for the kids, or treat yourself to a quick-fix dessert.

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Creamy Smoked Salmon and Dill Frittata

Credit: Photo: Randy Mayor
View Recipe: Creamy Smoked Salmon and Dill Frittata

Smoked salmon and eggs go hand in hand, and combining them in this frittata makes for an elegant and delicious dish.

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Tortilla Chip Casserole

Credit: Photo: Brian Woodcock
View Recipe: Tortilla Chip Casserole

This casserole retains all the full-flavor of the popular, Mexican, chicken comfort dish but with lighter ingredients.

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Caramelized Onion Spread

Credit: Photo: Marcus Nilsson
View Recipe: Caramelized Onion Spread

Serve with crostini, or melba toast. For an upscale version, thinly slice onions, and caramelize as directed. Then combine cream cheese, mayo, pepper, and salt; spread over crostini, and top with onions and chives.

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    1 of 48 Tomato-Basil Soup with Grilled Cheese Croutons
    2 of 48 Turkey Sliders
    3 of 48 Stuffed Berries
    4 of 48 Cheesecake Sandwiches
    5 of 48 Smoked Salmon Deviled Eggs
    6 of 48 Cucumber-Feta Bites
    7 of 48 Creamy Asparagus, Herb, and Pea Pasta
    8 of 48 Carrot-Zucchini Cake With Coconut-Cream Cheese Frosting
    9 of 48 Chicken, Kale, and Mushroom Chimichangas
    10 of 48 Two-Cheese Mac and Cheese
    11 of 48 Bacon-Goat Cheese Jalapeño Poppers
    12 of 48 Zucchini and Goat Cheese Quiche
    13 of 48 Fresh Artichoke and Kale Dip
    14 of 48 Ultimate Grilled Cheese
    15 of 48 Mini Bow Ties with Bacon and Peas
    16 of 48 Basil, Feta, and Quinoa Stuffed Chicken Breasts
    17 of 48 Gram's Clam Dip
    18 of 48 Crisp-Crust Chicken Potpie
    19 of 48 Almond Butter Snickerdoodles
    20 of 48 Carrot Cake Sandwich Cookies
    21 of 48 Creamy Spring Pasta
    22 of 48 Chicken Enchilada Casserole
    23 of 48 Snickerdoodle Dip
    24 of 48 Turkey Tetrazzini
    25 of 48 Chocolate-Dipped Cannoli with Pistachios
    26 of 48 Stovetop Sausage Mac and Cheese
    27 of 48 Brown Sugar Cheesecake with Cranberry Compote
    28 of 48 Creamy Ranch-Style Dip
    29 of 48 Cherry and Pistachio Rugelach
    30 of 48 Farro Salad with Creamy Feta
    31 of 48 From Cooking Light's Test Kitchen to Your Kitchen Table
    32 of 48 Chicken Taco Salad
    33 of 48 Strawberry Cream Cheese Waffle Sandwiches
    34 of 48 Winn's Fig and Pecan Rugelach
    35 of 48 Cream Cheese-Swirled Brownies
    36 of 48 Cream Cheese Meltaways With Lemon Glaze
    37 of 48 Fig and Cream Cheese Bars
    38 of 48 Raspberry-Cream Cheese Muffins
    39 of 48 Pecan Tassies in Cream Cheese Pastry
    40 of 48 Two-Cheese Penne with Chicken and Spinach
    41 of 48 Hot Artichoke-Cheese Dip
    42 of 48 Goat Cheese Polenta with Sautéed Kale
    43 of 48 Blueberry Cheesecake Ice Cream
    44 of 48 Chili-Cheese Mac
    45 of 48 Cinnamon-Apple Panini
    46 of 48 Creamy Smoked Salmon and Dill Frittata
    47 of 48 Tortilla Chip Casserole
    48 of 48 Caramelized Onion Spread

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