Potential Pitfalls

• Although it's often described as interchangeable with cream cheese, Neufchatel's base is milk, compared to cream cheese's production from cream. For that reason, cream cheese and mascarpone, also a cream-based cheese, have more fat than Neufchatel does. Neufchatel is considered less desirable than cream-based cheeses in baked dishes such as cheesecake, because it dries out more quickly. Therefore, Neufchatel has the potential to let you down in some mascarpone-based recipes.

Impersonating the Impersonator

• The traditional mascarpone substitution pairs cream cheese with ingredients make it lighter in texture yet richer in flavor, like whipping cream and sour cream. So when exchanging lower-fat Neufchatel for mascarpone, it often makes sense to steer toward rich companion ingredients. But for figure-friendly alternatives to traditional mascarpone desserts, low-fat companions are preferable.

Sumptuous Substitutions

• When creaminess is key to a recipe, as with tiramisu, or when the dessert will be cooked, as with zabaglione, adding some fat to a Neufchatel-based mascarpone substitute can help. Instead of simply blending Neufchatel with whipping cream, go with a richer formula. Mix four parts Neufchatel with one part regular or heavy cream and one part butter. An electric mixer creates the most well-incorporated, richest dessert cheese that stands up to heat better than Neufchatel alone. Use as much of this enhanced Neufchatel blend as you would mascarpone in a recipe.

Slimmer Substitution

• For the lowest possible fat content in a dessert, mix one part half-and-half or light cream into four parts Neufchatel. Use an electric mixer to get a velvety texture from the ingredients. If the results are unsatisfactory, move up to the next-heaviest cream: from half-and-half to light cream or from light cream to light whipping cream. The Neufchatel blend can be layered with whole or pureed berries in a parfait glass or used in a lower-fat version of tiramisu. Use as much of the blend as you would mascarpone.