Question:
How does Miracle Whip Light compare to baking with mayo?

Hi folks. I'm baking a broccoli casserol that calls for 1 c. of mayo. I want to try to reduce the fat and calories and was thinking of using 1 c. of Miracle Whip Light instead. Has anyone had any luck with substiting when using in the oven?? No need to coment on taste(unless it's altered by baking?). I know people either love MW or hate it. Thanks for any info. -Kim open RNY 7/17/01 -140    — KimBo36 (posted on November 27, 2002)

November 27, 2002
I use Miracle Whip light for everything, have for years..even before surgery. Can't tell any difference in the finished receipe. Happy cooking!
   — Dianne B.

November 27, 2002
Well, I'm weird, I like them both. But they're not interchangeable. Mayo goes here, MW goes there. LOL! I never use the FF or light (higher in sugar), but have used both in oven recipes. I have a little chicken recipe that I've cooked with regular MW and (in the olden days when I was falling for the Fat Free marketing hype), the Light. Recipe tasted the same, no texture change. Is that what you're asking?
   — vitalady