Here are two recipes for a substitute for mascarpone cheese. The whole milk produces a luscious light cheese. The tangy flavor is ideal with a sprinkling of chopped chives or seasoned pepper on appetizer crackers, or with toast and berry jam for breakfast.
Alternately, the whipping cream version makes a velvety, cool tasting cheese comparable to the Italian mascarpone. Serve it as you would the whole-milk cheese. Both cheeses will keep in the fridge for as long as 5 days