Try this Almost Sour Cream recipe, or contribute your own.
Suggest a better descriptionBlend cottage cheese and yogurt in a food processor fitted with a metal blade until smooth and without lumps (a blender makes it too thin). Serve immediately, or store in the refrigerator up to 4 days, and use as needed. Use as topping for Creamy Baked Fish, as a replacement for mayonnaise in tuna salads, tossed with vegetables, spooned onto baked potatoes, and spiced up with garlic and onion powders, chives or parsley. NOTES : Formatted in MasterCook 4 by Ellen Pickett
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 4 servings | ||
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Calories: 10 | ||
Calories from Fat: 2 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 10.7mg | 0 % | |
Potassium 35.8mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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