I think this is my first and only review, but I had to come on here and warn people: if you try this recipe, you'll have to go to confession for enjoying something so pleasurable that it's a SIN! It tasted so wonderful before I added the cheese that I couldn't believe the cheese could improve it. Indeed, after tasting both ways, I suggest omitting the cheese--to preserve the spectacular sweet flavor. If you want to make this a cheese dish, then cheese it up with more than this dab of cheese and call it a cheese dish. And if you add a lot of cheese of some sort, maybe you could get by with skim milk instead of cream (?) to mitigate the whopping blast of fats. But I digress. The only departure I took from this recipe was to use almond milk instead of cow's milk (original, not flavored). Since discovering almond milk, we've almost entirely quit using dairy milk, and we find the almond milk works just fine in most recipes. (If you hate the taste of soy milk, like us, then discover the great, sweet taste of creamy almond milk! Get the "original," not the vanilla.)
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I think this is my first and only review, but I had to come on here and warn people: if you...