Recipe - Chipotle Cream (Or Yogurt)

1 cup Nonfat sour cream; (*)
One half teaspoon Canned chipotle chiles;
finely minced (or more to
taste)

(*) or yogurt, or a combination

Chipotle chiles are smoked dried jalapenos. They most commonly come in
cans, packed in a tomoatovinegar preparation called adobo sauce. A little
bit of canned chipotlesinadobo goes a very long way, both in terms of
heat and powerful smoky essence. In this sauce, sour cream and/or yogurt
create a soothing, luxurious vehicle for the wild chipotle flavor. After
you open the can of chilies, and take out what you need, transfer the
remainder to a glass jar and store in tightly covered in the refrigerator.

MIX: Place the sour cream and or yogurt in a small bowl and whisk until
smooth. Whisk in One half teaspoon minced chipotle chiles and let it sit for
about 10 minutes, so the flavor can develop. Taste to see if it needs more
chipotles and adjust.

Store in a tightly covered container in the refrigerator. Bring to room
temperature before serving. Yield 1 cup; about 2 tablespoons per serving.
Prep 5 mins. (with regular sour cream: about 6 g of fat; 62 cals) PER
SERVING as listed: 30 cals. Serve whenever it seems apprpriate eggs,
beans, rice ,cornmeal. Drizzle onto soups. Expecially good on Chili Stews,
friend green tomaoteos and on corn griddle cakes.

Recipe by: Mollie Katzen's Vegetable Heaven