Mock Sour Cream Ii Food
MOCK GUACAMOLE
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Cook one 12-ounce bag frozen shelled edamame as the label directs; drain and run under cold water to cool. Transfer to a food processor and add 1/2 cup each pepitas and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water and 3 thinly sliced scallions (white and light green parts). Add 1 to 2 minced seeded red jalapenos (reserve 1 teaspoon for topping) and 1 1/4 teaspoons kosher salt and puree until smooth. Transfer to a bowl and season with more salt. Top with more pepitas and scallions and the reserved jalapeno.
EASY MOCK DEVONSHIRE CREAM
I always serve this tasty no-fuss cream with fresh fruit to usher in a new season. Prepare it the day before for added convenience.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3-1/4 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.
Nutrition Facts :
MOCK SOUR CREAM
I found this in a Jane Brody cookbook,and it;s really pretty tasty, and probably good for someone who is watching fat or calories.I love this on my quesadillas.
Provided by HEP MEP
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put all in ingredients in a blender and mix until smooth.
MOCK SOUR CREAM
This tastes surprisingly like real sour cream. Try it on potatoes, Mexican dishes-whenever you want a creamy, piquant sensation.
Provided by Sharon123
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a blender or food processor, blend all the above ingredients until smooth.
- Chill.
Nutrition Facts : Calories 150.2, Fat 4.1, SaturatedFat 1.7, Cholesterol 16.7, Sodium 643.6, Carbohydrate 8.8, Fiber 0.1, Sugar 8, Protein 19.2
MOCK DEVONSHIRE CREAM SUBSTITUTE FOR STRAWBERRIES
My family would be disappointed if I didn't serve this for Easter brunch, but it's great anytime on any fresh fruit. Add more or less brown sugar and sour cream to taste.
Provided by gulf-gal
Categories Breakfast
Time 15m
Yield 4 cups cream, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash, hull and half strawberries.
- Cover and refrigerate until ready to serve.
- In a medium bowl, beat cream until soft peaks form.
- Add remaining ingredients and continue beating for about 1 minute. Cream should be thick but not stiff.
- Taste and adjust sour cream and brown sugar.
- Serve strawberries in an attractive bowl with the cream on the side in a seperate bowl, allowing guests to serve themselves.
MOCK SOUR CREAM II
A substitute for sour cream that is low in cholesterol.
Provided by Brenda Ward
Categories Sauces and Condiments
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Mix cottage cheese, lemon juice and milk in blender until smooth. Keeps in refrigerator for a week.n
Nutrition Facts : Calories 28.5 calories, Carbohydrate 1.6 g, Cholesterol 2.4 mg, Fat 0.6 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 117.9 mg, Sugar 0.5 g
EASY AND HEALTHY MOCK SOUR CREAM SUBSTITUTE
This recipe is posted for the ZWT and is adapted from the book "Quick and Healthy "Recipes and Ideas". This recipe is almost more simple than simple.. reduce those claories effortlessly. Great on baked potatoes. ZWT REGION: France.
Provided by kiwidutch
Categories Sauces
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Blend skim milk and cottage cheese together until smooth and creamy.
- If you want to use this as a dip you could add herbs such as dill.
Nutrition Facts : Calories 182.9, Fat 3.6, SaturatedFat 2.3, Cholesterol 15.4, Sodium 763.1, Carbohydrate 9.3, Sugar 0.6, Protein 26.8
MOCK SOUR CREAM RAISIN PIE
My Dear Sweet Late Mother was a diabetic, and had this recipe in her grey cookbook. Be sure to check out the hint she left for us. Most of the cooking time is really chilling time.
Provided by Chabear01
Categories Pie
Time 2h30m
Yield 1 slice, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk and yogurt. Add the pudding mix.Cook and stir constantly until mixture boils and thickens.
- Stir in Allspice. Add Raisins and mix well.
- Let cool for 10 minutes stirring occasionally.
- Pour into Pastry shell. Chill at least 2
- hours.
- *** HINT ***.
- To prevent your pie shell from shrinking as it bakes, put rolled pastry in a pie plate, then place an empty pie plate inside it. Bake 10 minutes. Remove the empty plate: continue baking until crust is brown.
Nutrition Facts : Calories 199.2, Fat 8, SaturatedFat 2, Cholesterol 1.2, Sodium 218.8, Carbohydrate 27.9, Fiber 0.9, Sugar 10.5, Protein 4.9
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