Low Fat Dip Bases

* Exported from MasterCook *

LOW FAT DIP BASES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
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--- -------INGREDIENTS/PREPARATION------------
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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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