Low fat dip bases

 
                             LOW FAT DIP BASES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------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   On   SUN, 6
   NOV 1994 021900 ~0600 (CST)
  
 
 
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