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
We are able to follow the history of `recipes` far back into antiquity, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move on, we find a couple of cookery books which date from the fourteenth century - a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that we all know today, but instead recipes for the types of meals prepared by the chefs of the upper classes of that period. During the following few hundred years, the powerful and rich houses competed to lay on the most exotic meals, and consequentially the best chefs and their recipes were highly sought after. However, it was during the nineteenth century that formal cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Low Fat Dip Bases recipe.
