Saturday, July 12, 2014

Mock Sour Cream Recipe

Here's a recipe adapted from "The Pritikin Promise," published almost 25 years ago. I'll review that book, as well as many others, in future posts, but want you to get this recipe right away.

The recipes I'll be featuring will usually be low-fat and low-calorie -- without resorting to artificial ingredients. So try out some things you may not have thought of before. One is a mock sour cream that can be used, as is, for a vegetable dip. Or you an gussy it up with chopped scallions, radishes, etc, some herbs like tarragon, parsley, basil, horseradish, or dill. Transform it by adding chili powder or curry powder.

If you want to put the sauce over fruit, toast or pancakes, maybe add a little applesauce, cinnamon and honey?

Buy the best ingredients you can afford. I'd love to hear how you've made it your own -- and delicious.

Mock Sour Cream 

Yield: 1 cup

¼ cup low-fat buttermilk
1 cup 1% cottage cheese
½ tsp lemon juice

1. Pour buttermilk and cottage cheese in blender (or use an immersion blender), and mix until creamy
2. Blend in the lemon juice
3. Add flavorings of your choice

Per serving ( 2 Tablespoons): Calories 15, fat 1, cholesterol 2, sodium 64, carbohydrates 1, sugars 1, protein 2.

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