Mock Sour Creamappetizer, dips, toppings 1 cup low-fat cottage cream 1/2 teaspoon fresh lemon juice(or more) 2 tablespoon low-fat buttermilk May be used for sour cream in any recipe that doesn't require heating. Blend cottage cheese, buttermilk and lemon juice in blender or with mixer until smooth. Scrape sides of container often with rubber spatula while blending. Makes 1 cup. USES: As a dip for crackers, pretzels, breadsticks, fresh vegetables or berries; as a dressing for fruit or vegetable salads; as a topping for potatoes, cooked vegetables, tortillas, etc.; as a spread for bagels. NOTE: If a recipe requires the sour cream to be heated, use plain non-fat yogurt directly from the carton. 1/4 Cup calories 54,protein 8.0 gm,carb. 2.5 gm,total fat 1.2 gm,CSI Units 0.9,dietary fiber 0.0 gm,sodium 238 mg,potassium 68 mg,calcium 48 mg,iron 0.1 mg The New American Diet by Connor & Connor |
