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Mock Sour Cream

Yields1 Serving

 1 cup low-fat cottage cheese
 2 tbsp buttermilk
 ½ tsp freshly squeezed lemon juice (may need up to 1 tablespoon)
1

Blend cottage cheese, buttermilk and lemon juice in electric blender or mixer until smooth. Scrape sides of the container often with a rubber spatula while blending. Yields 1 cup.

2

Uses: as a dip for crackers, pretzels, breadsticks, fresh vegetables or berries; as a dressing for fruit or vegetable salads; as a topping for potatoes, cooked vegetables, tortillas, etc.; as a spread for bagels. If a recipe requires the sour cream to be heated, use plain low-fat yogurt directly from the carton.