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Name: Low-Fat Dip Bases
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American

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INGREDIENTS

INGREDIENTS/PREPARATION

Servings

INSTRUCTIONS

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 On SUN, 6 NOV 1994 021900 ~0600 (CST)

NOTES

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Low-Fat Dip Bases

INGREDIENTS/PREPARATION

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 <PATPATE@TENET.EDU>  On   SUN, 6 NOV 1994 021900  ~0600 (CST)

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.