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
Experts have proved the existance of recipes far back into the far past, certainly as far as the early Egyptians, and maybe further still. Interesting though that is, generally, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During the time of the Roman Empire a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and parsley. As our culinary historical trip moves on a few more years we find a couple of cookery books from the 14th Century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that appears on menues today, but instead recipes for the types of meals on the tables of the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in manuscripts on cooking, some of which are kept safe in private collections. By the arrival of the 20th century, cookbooks are highly popular due to higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Low Fat Sour Cream Substitute recipe.
