JO'S SOUR CREAM
Apr 20, 2008 12:59:57 GMT -8
Post by carol on Apr 20, 2008 12:59:57 GMT -8
JO'S SOUR CREAM
3/4 cup yoplait plain fat free yogurt
1/3 cup carnation nonfat dry milk powder
In a small bowl, combine yogurt and dry milk powder. Use as you would purchased sour cream. Makes 1 cup
ENTIRE RECIPE EQUALS:
HE: 2 skim milk... 172 calories, 0 gm fat, 18 gm protein, 25 gm carbohydrate, 251 mg sodium, 276 mg calcium, 0 gm fiber...
DIABETIC: 2 skim milk
Jo's Notes:
What you are doing is four fold: (1) the dry milk stabilizes the yogurt and keeps the whey from separating, (2) the dry milk powder slightly helps to cut the tartness of the yogurt, (3) it's still virtually fat free, (4) and the calcium has been increased by 100%.
Use "as is" in any recipe that doesn't require heat. If you want to use in a stroganoff or a quick bread, simply stir 1 TEASPOON cornstarch into Jo's Sour Cream before adding it to the other ingredients, as this keeps the yogurt from separating.
Isn't it great how we can make yogurt, that distant relative of sour cream, a first kissin' cousin by adding the non fat dry milk powder! Yes, you can now find fat free sour cream just about everywhere. And, it's great on baked potato. But, have you noticed the texture isn't quite as creamy as real sour cream? Jo's sour cream has a texture closer to the real thing, so it works better in dips and baked goods.
JoAnna Lund's Healthy Exchanges
3/4 cup yoplait plain fat free yogurt
1/3 cup carnation nonfat dry milk powder
In a small bowl, combine yogurt and dry milk powder. Use as you would purchased sour cream. Makes 1 cup
ENTIRE RECIPE EQUALS:
HE: 2 skim milk... 172 calories, 0 gm fat, 18 gm protein, 25 gm carbohydrate, 251 mg sodium, 276 mg calcium, 0 gm fiber...
DIABETIC: 2 skim milk
Jo's Notes:
What you are doing is four fold: (1) the dry milk stabilizes the yogurt and keeps the whey from separating, (2) the dry milk powder slightly helps to cut the tartness of the yogurt, (3) it's still virtually fat free, (4) and the calcium has been increased by 100%.
Use "as is" in any recipe that doesn't require heat. If you want to use in a stroganoff or a quick bread, simply stir 1 TEASPOON cornstarch into Jo's Sour Cream before adding it to the other ingredients, as this keeps the yogurt from separating.
Isn't it great how we can make yogurt, that distant relative of sour cream, a first kissin' cousin by adding the non fat dry milk powder! Yes, you can now find fat free sour cream just about everywhere. And, it's great on baked potato. But, have you noticed the texture isn't quite as creamy as real sour cream? Jo's sour cream has a texture closer to the real thing, so it works better in dips and baked goods.
JoAnna Lund's Healthy Exchanges