Cream Cheese

[kristi2578]

I keep seeing around the board that cream cheese is induction friendly, but all the cream cheeses I have looked at have sugar in them. I really want to try some of the recipes that involve cream cheese, but I'm skeptical about it at this point. Since it has sugar, why is it induction friendly? I can't find any that don't have sugar. What am I missing?

[not2late]

Re: Cream Cheese

Read the labels to see if they have "added" sugar, that is sugar listed in the ingredients.

I don't eat cream cheese frequently, but Philadelphia Brand has the least number of carbs.

[Porcelain]

Re: Cream Cheese

I use Philadelphia to but I limit it. I don't even have an ounce a day. I just looked at the ingredients and I think it might be considered okay because the sugar doesn't come from refined sugars/syrups that end in "ose" Those are the bad ones.

Ingredients: PASTEURIZED NONFAT MILK AND MILKFAT, CHEESE CULTURE, SALT, STABILIZERS (XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS).

[MotherOfGizmo]

Re: Cream Cheese

Like Megs was saying, its not added sugars, its the naturally occurring sugar in the milk that the cheese is made from.

[kristi2578]

Re: Cream Cheese

Ok got it! Thanks ladies!

[Elizellen]

Re: Cream Cheese

Just to add - in UK some of the supermarkets have 'own brand' cream cheese that has half the carbs of Philly.

I buy Waitrose fullfat cream cheese which has 2 carbs per 100 grams (3.5 ounces) - though for induction remember to count one carb for every ounce of cheese, no matter if it has less than one carb per ounce.