Recipe - Low-Fat Dip Bases

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, One half 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
lowfat 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 lowfat
yogurt. Blend. Cream cheese base I: combine 1 softened 3 oz. pkg. cream
cheese with 1 cup partskim 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 lowfat 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 One half 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
cholesteroldangerous as the real thing. Source: Magic Chef Cookbook CDROM

Submitted By PAT PATE PATPATE@TENET.EDU On SUN, 6 NOV 1994 021900
~0600 (CST)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini