Great recipe! I usually substitute a lower fat dairy product for the cream and it has always tasted great!

Reviewed On: Jun. 2, 2006

I made the cherry almond variation and they were delicious! No leftovers! I used fat free sour cream and cholesterol free egg product and they still had a great texture and wonderful flavor.

Reviewed On: Apr. 11, 2006

A little tip with the cream cheese/milk blending. I noticed that a lof of people have posted complaints about lumps. The trick is to not put the cream cheese with all 4 C. of milk or you will get lumps no matter how high you turn on the blender. Mix all of the cream cheese with a small amount of milk until smooth and slowly add the rest of the milk while blending and the mixture will stay smooth. I hope this helps!

Reviewed On: Feb. 10, 2006