Mock Sour Cream by Linda Larsen

This simple recipe is perfect for topping baked potatoes and gelatin salads. Don't use it in cooking or baking, however, or it may break down.

Yields 1½ cups; serving size 2 tablespoons

Calories: 17.54

Fat: 0.18 grams

Saturated Fat: 0.12 grams

Cholesterol: 0.97 mg

Sodium: 67.99

1 cup skim milk

¾ cup low-fat cottage cheese

2 to 4 teaspoons vinegar

Combine all ingredients in blender or food processor. Blend or process until smooth.
You may need to add more milk, cottage cheese, or vinegar to make the proper consistency and taste. Cover and refrigerate up to 4 days.

Low Fat, High Flavor Recipes