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Mock Sour Cream

This recipe is delicious and only 11 calories per tablespoon. Only one drawback - don't use it in cooking. But it's great as a topping for fruits, potatoes, vegetables, tacos, etc. Yield is about 1 1/2 cups.
  • 1 cup low fat milk
  • 4 tsp buttermilk powder (find at healthfood stores)
  • 1/2 tsp gelatin (unflavored)
  • 1/2 cup plain low fat yogurt
Combine the milk and buttermilk powder in a saucepan. Sprinkle the gelatin over the top and let sit until the gelatin softens (about 5 minutes). Set the pan on a medium heat and simmer, uncovered until the gelatin dissolves (about 5 minutes). Remove from heat and whisk in the yogurt.

Refrigerate in a covered bowl until the mixture thickens (about an hour). Keep refrigerated and covered, and the mixture should last about 5 days.

Other low-fat alternatives to sour cream:
Use plain low-fat yogurt. To thicken the yogurt, spoon it onto a piece of cheesecloth and hold it over a bowl to drain off the whey.
Potato toppers:
  • Blend low-fat cottage cheese or ricotta till smooth, then stir in chives and chopped parsley
  • Mix low-fat yogurt with chopped basil, parmesan cheese and pepper
Low-Fat Veggie Dip!
Just add herbs and spices to this mixture for a great low-fat dip for vegetables. Try a little onion powder, garlic salt, or premixed Italian spices
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