INGREDIENTS/PREPARATION
Directions
Sour cream - 1000 calories/pt. Cream cheese - 850 calories/ 8 oz.
Mock sour cream I: combine in blender 2 cups cottage cheese and 1/3
cup buttermilk. Mock sour cream II: 2 cups cottage cheese, 2
tablespoons lemon juice, 1/2 cup skim milk. Blender. Mock sour cream
III: 2 c. dry curd cottage cheese, 1 cup plain yogurt. Blender. Mock
sour cream IV: put plain low-fat yogurt in a paper coffee filter cone
and allow it to drain in the refrigerator for several hours until it
reaches the right thickness. Mock sour cream V: combine 1 cup sour
half & half and 1 cup plain low-fat yogurt. Blend. Cream cheese base
I: combine 1 softened 3 oz. pkg. cream cheese with 1 cup part-skim
ricotta cheese. Blender. Cream cheese base II: combine 1 (8 oz.) pkg.
neufchatel cheese with skim milk in covered blender. Cream cheese
base III: combine 8 ounce package room temperature low-fat or
imitation cream cheese with 1 cup skim milk. Blender. Cream cheese
base IV: combine 3 ounce package cream cheese with 1 cup large curd
cottage cheese and 1/2 cup skim milk in blender. AVOID most
"nondairy" synthetic sour cream or cream cheese substitutes made with
oil. The fat usually used is highly saturated coconut oil and these
products may be as fattening and cholesterol-dangerous as the real
thing. Source: Magic Chef Cookbook CDROM
Submitted By PAT PATE
~0600 (CST)
Servings: 1 servings
Low Fat Dip Bases Recipe brought to you by Recipe Ideas
Categories: Appetizer; Diet; Dip; Healthy; Low Fat
The History of Recipes
Food historians have tracked the existence of recipes far back into antiquity, certainly as far into history as the Egyptians, and potentially, even further back. In practice though, mostly, these old recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of his times were skilled in the use of a wide range of herbs and spices, including some that we all recognise like bay, rue and asafoetida. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an increase in books on cookery, many of which still exist in private cookery archives. By the arrival of the twentieth century, cook books are in high demand, due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Low Fat Dip Bases recipe.
