Making Dairy-free Desserts

If you're using my book, Amazing Dairy-free Desserts, I thought you might like to know that Fleischmann's margarine, which I recommend, has changed its formula and now contains more water than it did when the book was written.  I recommend increasing the amount of margarine to use by about 15%.   I expect that it will be changing again within the next two years as trans fats are completely phased out.  I guess that will mean more experiments!  I'll keep you posted…