A lot people won't notice a taste difference in a recipe using low-fat vs full-fat dairy. By that I mean dips, spreads, cheesecake, etc., using LF cream cheese, LF sour cream, LF cottage cheese, etc. Non-fat 
now that's another story.
yes but no but: If you're making it won't you know that you're cutting corners, sacrificing taste for lowcal chemical replacements instead of eating real food?
You suspect your guests won't know, but don't you?
Food should be made with love
Why do without ?
Don't, because:
a) you need it you want it badly now and you're worth it, it only costs a little more to buy the proper stuff, so get the best you can afford.
b) you'll work it off tomorrow
c) please enjoy it while you can and then perhaps do without tomorrow, there's always the next day: the day when there's a past-it's-sell-by-dated can of beans and a bit of old rice in a bag right at the very back left in the cupboard. you'll just dig up an onion and spice it up...
Call it a feast only if it's humanely grown and killed,
Gorge on it, once a day at least: sometimes I do lunch and dinner. other days it's breakfast then nothing. Restaurants are hilarious nowadays. Thankfully I have friends who cook for a living, he's head chef at a 5* and she does PR, once a month they do serious money with a waiting list: they do pop-up/random supper clubs at mad venues. We eat meat: last dinner party was the Christmas thing the day after, previous to that they did a game night, bird for starters, vension for main and scrabble poker and monopoly bits all over the table, t'was themed.
We've got six different types of haggis (noone likes haggis, so it might end up as a food fight) coming up next for Burns Night, so get your kilt; then in February we do all that red and pink roses and trifle mess
If I were invited to taste crap soup with fake milk or asked to dip something in that, I'd politely decline. Thanks anyways.
madly
Linda
