*  Exported from  MasterCook  *

                           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 <[email protected]>  On   SUN, 6
 NOV 1994 021900 ~0600 (CST)



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