Thank you, plllog. I agree that there are lots of more exciting ways to cut fat and calories in pasta dishes other than trying to make the previously enjoyed butter, cheese and cream-laden ones with ingredient substitutions. Vegetable purees I particularly like are celery, roasted red pepper and sugar snap pea. Pasta with roasted vegetables is another idea. Here's one that uses roasted garlic as a sauce. FUSILLI WITH SHRIMP AND ROASTED VEGETABLES Â 4 servings 12 plum tomatoes, cores and quartered lengthwise 2 Tbsp. olive oil freshly ground black pepper to taste 1 small head garlic 1 lb. thin asparagus, trimmed and cut into 2-inch lengths 1 lb, large shrimp, peeled and deveined 3/4 lb. corkscrew pasta, such as fusilli or rotini 2 tsp. fresh lemon juice 1 Tbsp. chopped fresh basil or 1 tsp. dried 1 Tbsp. chopped fresh thyme or 1 tsp. dried Set rack in lower third of oven. Preheat oven to 450 degrees. In a large roasting pan, toss the tomatoes with 1 Tbsp. of the olive oil and a generous grinding of pepper. Slice the top 1/2 inch off the garlic head and discard; pull off any loose papery skin. Wrap the garlic in tin foil and add to the roasting pan. Roast for 20 to 30 minutes, without stirring, or until the tomatoes are wrinkled and just begin to brown. Scatter the asparagus and shrimp over the tomatoes and roast for 10 minutes more, or until the shrimp are curled and the asparagus is tender. Remove the garlic from the pan, unwrap, and let cool for 5 minutes. Remove roasting pan from oven and cover to keep warm. Meanwhile, cook pasta. While the pasta is cooking, separate the garlic cloves and squeeze out soft pulp. Mash to a paste. Drain the pasta and return to the pot. Add the remaining 1 Tbs. of oil, mashed garlic, lemon juice, herbs and salt & pepper, tossing to evenly coat the pasta with the seasonings. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits that have stuck to the pan. Notes: You may want to use a smaller amount of herbs the first time you make this. I have used rosemary and basil, and oregano and thyme combinations too. A handful of quartered crimini mushrooms tossed with a little olive oil and added to the roasting pan about 5 minutes before the shrimp are a nice addition. I'd also recommend checking if your library has any of the "Eating Well..." series of cookbooks. They have some interesting and satisfying recipes for healthier eating.

Thank you for posting this - I have all of the ingredients and have been searching my brain for something to serve with a beef rib roast on New Year's Eve. My husband will love it (and so will I!) seagrass

I bet you can. You should give it a try using a small amount as a test and be sure to let us know how it worked. Clever you for thinking of it.... :-) I've made goat yogurt, drained it to the consistency of cream cheese and used it, but it takes a LOT of yogurt to get a small amount of drained yogurt substitute. There is also vegan cream cheese available - Tofutti (I've never tried it because I avoid soy as much as possible). I found this "interesting" recipe on-line and had it in my dairy-free file. Cream Cheese Frosting: ½ C Non-Hydrogenated Shortening ½ C Earth Balance Butter (or omit and add an additional ½ C shortening) ½ C Honey 1 Tsp. Creamy Almond or Cashew Butter 1½ Tsp. Apple Cider Vinegar 1½ Tsp. Lemon Juice ¼ Tsp. Salt (omit if almond butter has salt) 2 Tsp. Pure Vanilla 1 or 2 Drops Vanilla Stevia, optional Update - You can also add Solidified Refined Coconut Oil 1 Tbsp at a time to thicken as needed without placing in the fridge :)Blend all ingredients on low for 30 seconds or until well combined. Turn speed to medium-high and blend until smooth. Place in refrigerator 10 - 20 minutes to firm up if needed. Frosting hardens if left in fridge. Cream Cheese Frosting:Source: http://cassidyscraveablecreations.com/2013/09/carrot-cake-cupcakes-with-easy-cream-cheese-frosting-grain-gluten-dairy-soy-refined-sugar-free.html  -Grainlady

Making puff is a PITA where chilling is the most important thing, and chilling again. And rectilinearity, attention to which makes it possible to have even layers. Frozen puff just should be used as soon as possible, though it's possible to save it when it's slightly freezer burned (ssssh!! don't tell!). Just try not to squish the box, so you won't crease the roll, follow the directions, be careful when you open it up so you don't tear it. If some of the layers are a bit torn if it's slightly creased, they'll be fine in the long run. With Islay's dish, it'll be covered anyway. And you can blame any imperfections on the company/store/box, and keep the acclaim for yourself. :)