According to the meal plan that I was on in the early stages, this would work fine for me. I've actually made this recipe in the past and it wasn't bad at all. The Laughing Cow light cheeses are wonderful and something I've used. They are soft like cream cheese and low in fat so I think you will probably do ok with them. I have a terrible time with full fat melted cheese (just too greasy) but the Laughing Cow goes real well.
Here are a couple recipes that I have used that would be good for the puree stage.
SUSAN'S CREAMY BLACK BEAN SOUP
1 TB olive oil
1 small onion, chopped
2 garlic cloves, chopped
One 15-ounce can black beans, rinsed and drained
3 cups Chicken Stock or low-sodium chicken broth
1/2 cup mild roasted tomato salsa
Kosher salt and freshly ground black pepper
1/2 cup reduced-fat sour cream
Shredded Cheddar, chopped cilantro, and sliced green onions (scallions)
Heat the oil in a large, heavy saucepan over medium heat. Sauté the onion and garlic until lightly browned, about 4 minutes. Add the beans, stock, and salsa, and season with salt and pepper. Bring the soup to a boil, reduce the heat, and simmer 10 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly. Puree the soup with an immersion blender or in a blender until smooth and creamy. Be careful when pureeing hot liquids in a blender as the steam expands; always cover the lid with a kitchen towel, pulse the switch, then release the steam before proceeding.
Reheat the soup just before serving and whisk in the sour cream. Check the seasonings. Ladle the soup into bowls and garnish with the Cheddar, cilantro, and green onions. Have a bottle of hot sauce on the table and use to taste.
Note: Newman's Own and Goya salsas are excellent, as is the Frontera brand of salsa (from Rick Bayles, chef/owner of Chicago's Topolobampo and Frontera Grill). Watch for added sugar in other brands.
Susan's Vanilla Custard
4 eggs
1 can evaporated milk
1 c. milk
1/2 c. Splenda
2 t. vanilla
pinch of salt
Whisk all together and sieve into 6 4-ounce custard cups. Place in a 9x13 pan and fill with 1 inch of hot water. Bake at 325 for just 25-26 minutes. Should still be jiggly in the middle. Serve warm or chilled.
VARIATION
I cut the regular milk to 3/4 c. and add 1/4 c. of Davinci SF Hazelnut syrup. Very yummy. I would cut the Splenda slightly to do this again. You could use any of the sf syrup flavors.
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
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