| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 518.1 | me either | COOKIE::WILCOX | Database Systems/West | Tue Oct 03 1989 14:34 | 9 |
| Debbie, I've not been too successful with that substitution either. I tried
making some kind of dip once with it instead of sour cream YUCK! In any
case, why do you want to substitute? Could you use one of the low cal
mayo's instead? I like "Best Foods" otherwise known as "Hellman's". I do NOT
like the WW brand. If it's to cut down on cholesterol I've noticed that
WW and maybe one or two others now tout cholerterol-free mayo's.
Maybe someone out there does have the magic-yoghurt-mirror!
|
| 518.2 | why? no good answer | SMURF::HAECK | Debby Haeck | Wed Oct 04 1989 10:45 | 4 |
| Yes, the biggest reason is calories. No, I haven't tried the low-cal
mayo. I just thought that the substitution sounded right, but had
trouble making it.
|
| 518.3 | Mix it with cottage cheese | ATSE::BLOCK | Listen to them bits fly! | Wed Oct 04 1989 10:45 | 13 |
|
I find onion dip made with yogurt palatable, but I prefer it half
yogurt, half cottage cheese (throw them in the food processor to
de-lump and blend). The consistency is a little odd, but it tastes
okay.
If that still doesn't suit your tastes, there's the new low-fat
sour cream -- it's still all optionals, but at least it's less
of them!
Beverly
|
| 518.4 | Don't forget cottage cheese | POCUS::FEINMAN | | Tue Mar 27 1990 13:02 | 7 |
| Cottage cheese is great instead of mayo in tuna or egg salad (I
thought "yuck" at first too, try it.) And, as long as you're mixing
it with something else, might as well use the 1% cottage cheese.
Sylvia
|