1 oz container lowfat cottage
1 cheese
2 tbsp buttermilk
1 tsp lemon juice
Directions
Contributed to the echo by: Randall Chrisman This is something that a
friend of mine learned in her efforts to cut down on the amount of
fat in her diet. Seems she and her husband were quite fond of sour
cream (being the kind of people that would toss it onto the potato
and not stop until you couldn't see the potato!) This is a really
great substitute for the topping...such to the point that I'm not
fond of sour cream anymore. Optional:
Schilling Cheese Sauce Mix Hidden Valley Reduced Calorie Ranch
Mix the Hidden Valley Blue Cheese Dressing MIX. Dump the cottage
cheese, buttermilk and lemon juice into a food processor with metal
blade. Process until smooth (and I mean SMOOTH...can turn grainy
unless you give it time...when you think it's done, process it some
more.) When it's done, you have the option of blending in any of the
powdered dressing mixes (we use 3/4 package for flavor - more than
that and you've reduced your fat intake and TRIPLED your sodium
intake.) You need to pour the contents back into the cottage cheese
container and let it set for an hour or so.
Servings: 1 servings
Low-Fat Sour Cream Substitute Recipe brought to you by Recipe Ideas
Categories: Beverage; Cheese; Fruit
The History of Recipes
It is possible to read the history of written recipes way back into the far past, at least as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these ancient records were just simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later, we have two recipe books published in the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that we all know today, but instead recipes for the types of food cooked for the rich and powerful of those days. During the following few hundred years, the powerful and wealthy competed to serve the most extravagent banquests, and consequentially chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and writing down popular recipes of the day. By the time we get to the 1900s, cook books were highly popular as a result of better eduction, increased leisure time and having more money. |
We hope you enjoy this Low Fat Sour Cream Substitute recipe.
